Falmouth Town Marina Slip #47

Recipes

Broiled Flounder with Olive Butter (Legal Sea Foods Cook Book 1988)

The olive butter perks up the taste of the flounder. This recipe makes enough butter for two meals. Refrigerate the extra butter if you are going to use it within a couple of weeks, or freeze it for future use.

½ cup butter, softened
¼ cup chopped cocktail olives
¼ teaspoon dries mustard
2 pounds flounder filets

Mix the butter, olives, and mustard together until combined. Set the mixture aside.
Broil the fillets, watching carefully so they don’t over cook. When the fillets are cooked through, spread a tablespoon of the olive utter on each one and place back under the broiler for a moment until the butter melts. Serve immediately. (Serves 4)
Note: The best way to store the leftover butter is to place it on plastic wrap or foil, form into the shape of a log, wrap it up, and store in the refrigerator or freezer.

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