BACKYARD FLOUNDER ITALIANO
- Olive oil
- 4 green, yellow or red bell peppers, chopped
- ½ pound Portobello mushrooms, chopped
- 1 Vidalia onion, chopped
- 8 to 12 small flounder fillets with skin
- Salt and pepper
Heat 1/4 inch olive oil in a large cast-iron skillet over medium heat. Sauté the bell peppers, mushrooms and onion in the oil until softened. Remove the vegetables to a plate with a slotted spoon, reserving the oil. Season the fillets with salt and pepper. Cook the fillets in the oil until light brown on both sides. Add the veggies and cook for a minute longer. Makes four servings, and you can substitute other fish such as crappie fillets.
***
In company with his late wife, Ann, Jim Casada wrote a number of cookbooks focusing on game or foods from the wild. One of those, The Complete Venison Cookbook, is available from him or the Sporting Classics Store. Jim’s next book, Fishing for Chickens: A Smokies Food Memoir, is due out from the University of Georgia Press in mid-2022. He is currently taking advance reservations for copies. To reserve a copy or learn more about his many other books, include his recent multi-award winning A Smoky Mountain Boyhood: Memories, Musings, and More, visit his website at www.jimcasadaoutdoors.com or e-mail him at jimcasada@comporium.net.
Hundreds of kitchen-tested recipes make this cookbook your answer to a table of hungry hunters or out-of-town guests! Even the choosiest of eaters will enjoy the savory variety of recipes from crockpot cookery to venison on the grill.
Deer hunters and popular culinary creators Jim and Ann Casada have personally tested these recipes in their own home, assuring you of quality, delicious venison dishes. From traditional favorites to more exotic recipes, you’ll enjoy every venison dish imaginable, including: Stir fry, French dip, Fajitas, Kabobs, Piccata, Sloppy Joes, Lasagna, Ribs, Meatballs, Jerky and hundreds more! Buy Now
