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Creamy Jalapeno and Tomato Sauteed Fish

Created by Kchurchill5 on July 25, 2013

2 to 3 teaspoons jalapeno, minced (I leave the seeds and ribs in; remove them, in you don't want any spice)
1 cup grape tomatoes (halved)
4 scallions, diced (white and some green parts)
1 lime (cut in quarters 1-2 teaspoons juiced for the sauce; the rest sliced as a garnish)
2 tablespoons cilantro (or parsley, chopped)
2 teaspoons fresh mint, chopped
2 teaspoons butter

Step 1: Fish ... Remove the fish from the refrigerator to take the chill off; and, season with salt and pepper and both sides. Then, lightly dredge the fish in flour and set to the side. Make sure to shake off any excess flour.
Step 2: Saute ... Add the butter to a small saute pan (I prefer non-stick), and bring to medium high heat. Saute the fish on both sides until golden brown. About 3-4 minutes for the first side, and a little less for the second side. Obviously, different types of fish will cook differently. This is based on flounder or tilapia. Once the fish is done, transfer to a plate; and, cover with foil to keep warm as you prepare the sauce.
Step 3: Sauce ... I like to start with a clean pan for the sauce; so, wipe out the pan you cooked the fish in with a paper towel (no reason to dirty up another pan). Then, add the butter and bring to medium heat. Add the scallions, and jalapeno and cook 2 minutes; then, add the cream and tomatoes, and simmer 5 minutes.
Step 4: Finish the sauce with the lime juice and cilantro. Just mixture to combine all the ingredients.
Step 5: Serve and ENJOY! ... Serve the fish over rice, and top with the warm sauce. Garnish with a fresh lime wedge. I like to serve this with sauteed squash, or maybe some grilled asparagus. A bit different sauce; but deliciously addictive.