INGREDIENTS
1 (8 oz.) container pre chopped tomato, onion and bell pepper mix (found in produce section)
4 flounder fillets
2 TBSP. water
2 tsp. Louisiana hot sauce
1 1/2 tsp. chopped fresh thyme
1/2 tsp. salt
2 TBSP. butter
DIRECTIONS
Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.
Add tomato mixture; saute 2 minutes.
Remove from pan.
Coat pan and fillets with cooking spray; add fish to pan.
Cook 2 minutes or until lightly browned.
Turn fillets over; add tomato mixture, spooning mixture over and around fillets.
Cover, cook 5 minutes or until fish flakes easily or until desired degree of doneness.
While fish cooks, combine 2 TBSP. water, hot sauce, thyme and salt in a small bowl.
Remove fish and tomato mixture from pan; place on serving platter.
Reduce heat to medium; add hot sauce mixture and butter to pan.
Cook until butter melts.
Spoon butter mixture evenly over fish and tomato mixture.
Serves 4.
