Recipe for Belmar Fluke


2 lb skinned fluke fillets
1/2 teaspoon garlic powder or salt
1/2 cup mashed potato flakes (heap)
1 cup chicken broth
1 tablespoon chopped green onions
2 teaspoon chopped parsley
1 oil for frying


Fry fluke fillets in hot oil in pan for 4 or 5 minutes on each side until golden brown. Check with fork to see if the fillets flake easily. Drain on paper and keep warm until sauce is made. In a pan, add garlic salt or powder, potato flakes and broth, and simmer for 1 to 2 minutes, or until thick, stirring constantly. Pour sauce over the fish and garnish with green onion and parsley.

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