Hanna Battah and Steve Noviello discuss their weekends, test their knowledge of the Grammy winners, and prepare a seafood supper that’s ideal for Valentine’s Day on the Monday, February 3 episode of The Ten.
How to prepare sautéed flounder with balsamic glaze, tomatoes, basil, and jumbo lump crab.
Ingredients:
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7- to 8-ounce piece of flounder
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1.5 ounces crab meat
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7 baby tomatoes, cut in half
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1 large piece of basil, sliced into small ribbons
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2 ounces white wine
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Balsamic glaze (drizzle)
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Salt and pepper
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Flour
Directions:
1. Add salt and pepper to the flounder.2. Sprinkle with flour.3. Depending on the thickness of the fish, sauté it in a skillet over medium-high heat for two to three minutes on each side.4. Remove and plate after cooking.5. Deglaze the same pan with the tomatoes, crab, basil, and white wine. Pour over the flounder.6. Garnish with basil and drizzle with balsamic glaze.
