Sauteed flounder with jumbo lump crab recipe | The Ten [Video]

How to make sautéed flounder with jumbo lump crab, tomatoes, basil, and balsamic glaze.

Ingredients:

• 7- to 8-ounce piece of flounder
• 1.5 ounces crab meat
• 7 baby tomatoes, cut in half
• 1 large piece of basil, sliced into small ribbons
• 2 ounces white wine
• Balsamic glaze (drizzle)
• Salt and pepper
• Flour

Directions:

1. Season the flounder with salt and pepper. 2. Coat with flour. 3. Sauté in a pan at medium-high heat for 2-3 minutes a side depending on thickness of fish. 4. Once cooked, remove and plate. 5. Add tomatoes, crab, basil and white wine into same pan and deglaze. Pour over flounder. 6. Drizzle balsamic glaze and garnish with basil.