INGREDIENTS
1 lb. flounder fillet, cut into 1/3-inch dice
Salt
1/4 cup vegetable oil
1 cup diced onion
1 cup diced green pepper
2 tsp. paprika
Barbecue Sauce (recipe below)
2 TBSP. vegetable oil
1 cup minced onion
3 large garlic cloves, minced
1 tsp. fresh thyme leaves
Salt
1 TBSP. sugar
2 TBSP. water
1 TBSP. red wine vinegar
1/2 clam juice
1 cup ketchup
DIRECTIONS
Season the flounder with salt.
Heat a saucepan over medium-high heat.
When hot, add the oil, onion, bell pepper.
Saute, stirring often, until the onion starts to soften.
Stir in the paprika and saute, stirring for 1 minute.
Add the fish and saute for 1 minute.
Stir in the barbecue sauce and bring to a simmer.
Reduce heat to low and simmer for 7 minutes until thick.
Toast 8 hamburger buns, fill with flounder mixture and barbecue sauce and serve.
Heat oil in a saucepan, saute first 4 ingredients until the onion is soft.
BBQ Sauce Directions
Combine the sugar and water in a small skillet over medium-high heat.
Cook, swirling the sugar in the skillet until dissolved and the caramel turns dark amber.
Add the vinegar and clam juice and boil until the caramel has dissolved.
Add this mixture to the onion, along with the ketchup, Tabasco, Worcestershire and pepper to taste.
Bring to a boil, lower heat; simmer for 20 minutes.
Let cool.
Serves 8.
