- Yield: 4 Servings
- ¼ cup (½ stick) margarine or salted butter
- 1 cup finely chopped onion
- 1 pound flounder fillets, each cut into 4 pieces
- 1 (4-ounce) can sliced mushrooms, drained and juice reserved
- ½ pint (8 ounces) shucked oysters, drained and liquor reserved
- ½ cup liquid (combination of juice and liquor from mushrooms and oysters)
- ¼ cup dry sherry
- ½ teaspoon salt
- 0.12 teaspoon black pepper
- Hot cooked white or wild rice
How to Make It
- Melt the margarine in a Lodge 12-inch cast iron skillet over medium heat. Add the onion, and cook, stirring, until glazed, 8 to 10 minutes.
- Spread the onion evenly in the skillet. Lay the fish fillets over the onion. Spread the mushrooms over the fish. In a small bowl, combine the mushroom and oyster liquid, sherry, salt, and pepper. Pour over the fish and mushrooms. Cover and simmer over medium heat until the fish flakes easily when tested with a fork, 5 to 8 minutes.
- Add the oysters to the skillet, and simmer, uncovered, basting frequently with the pan juices, until the edges of the oysters curl, about 5 minutes. Serve in a bowl over rice.