A delightful dish featuring flounder fillets in a creamy, spicy tomato sauce, perfect for a quick and flavorful meal.
Heat the butter in a skillet over medium heat until melted.
Ensure the butter doesn't brown; you want it just melted.
Add the scallions and jalapeño to the skillet and sauté until softened.
Stir frequently to prevent burning and evenly cook the vegetables.
Pour in the cream and add half of the salt, stirring to combine. Bring to a gentle simmer.
Keep the heat low to avoid curdling the cream.
Season the flounder fillets with the remaining salt and black pepper.
Pat the fillets dry before seasoning for better flavor absorption.
Place the seasoned fillets into the sauce and cook until the fish is opaque and flakes easily with a fork.
Cover the skillet to cook the fish evenly and retain moisture.
Remove the fish from the skillet and keep warm on a serving platter.
Cover the platter with foil to maintain the fish's temperature.
Add the tomatoes and cilantro to the sauce and cook until heated through.
Stir gently to avoid breaking the tomatoes.
Spoon the sauce over the fish and serve immediately.
Garnish with extra cilantro for a fresh touch.
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