INGREDIENTS
1 red onion, diced
2 cloves garlic, chopped
Olive oil for sautéing
1/2 cup breadcrumbs
2 TBS capers
Garlic Butter Sauce:
4 TBS butter
1 lemon, juiced
2 cloves garlic, minced
6 ounces dark beer
1 cup chicken stock
Salt and pepper
4 flounder fillets
Garlic butter sauce
DIRECTIONS
In a medium skillet, sauté the onion and garlic in olive oil over medium heat. Let cool briefly.
In a small bowl, combine the bread crumbs and the capers, then add the sautéed onion and garlic to the bowl and thoroughly combine.
Generously spread the bread crumb mixture on top of each fillet.
Roll the fillets up, securing with a toothpick if desired.
Heat a large skillet over medium heat. Add enough olive oil to about 1/4 in up the side of the skillet and heat for 1 minute.
Carefully place the rolled fillets into the skillet and cook until evenly browned on all sides, turning the fillets with tongs as needed.
Combine all ingredients in non-reactive saucepan.
Cover the pan and cook over medium heat until the sauce is reduced by half.
Drizzle the sauce over the stuffed fillets.
Serves 4
