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Weekend recap, Valentine's dinner & more | The Ten
On the Monday, Feb. 3 episode of The Ten, Hanna Battah and Steve Noviello chat about their weekends, test their knowledge about the winners at the Grammys, and make a seafood dinner that's perfect for Valentine's Day.
How to make sautéed flounder with jumbo lump crab, tomatoes, basil, and balsamic glaze.
Ingredients:
- 7- to 8-ounce piece of flounder
- 1.5 ounces crab meat
- 7 baby tomatoes, cut in half
- 1 large piece of basil, sliced into small ribbons
- 2 ounces white wine
- Balsamic glaze (drizzle)
- Salt and pepper
- Flour
Directions:
1. Season the flounder with salt and pepper.
2. Coat with flour.
3. Sauté in a pan at medium-high heat for 2-3 minutes a side depending on thickness of fish.
4. Once cooked, remove and plate.
5. Add tomatoes, crab, basil and white wine into same pan and deglaze. Pour over flounder.
6. Drizzle balsamic glaze and garnish with basil.