Active Time

　　20 min

　　Total Time

　　25 min

　　

Ingredients

Makes 4 servings

　　2 scallions, white parts finely chopped and greens reserved for another use

　　1 tablespoon unsalted butter

　　1 to 2 finely chopped fresh jalapeño including seeds

　　1/2 cup heavy cream

　　1/2 teaspoon salt

　　4 (6- to 8-oz) pieces flounder fillet

　　1/8 teaspoon black pepper

　　1/2 cup quartered grape tomatoes

　　1 tablespoon chopped fresh cilantro

　　

Step 1

Cook chopped scallions in butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 3 to 4 minutes. Add jalapeño (to taste), cream, and 1/4 teaspoon salt and bring to a simmer.

　　

Step 2

Pat fish dry, then sprinkle with pepper and remaining 1/4 teaspoon salt. Fold each fillet in half crosswise. Put folded fish in sauce in skillet and cook at a bare simmer, covered, until fish is just cooked through, 5 to 6 minutes. Transfer fish to a platter and keep warm, covered with foil.

　　

Step 3

Add tomatoes and cilantro to sauce in skillet, along with any fish juices on platter, and cook over moderately low heat until heated through, about 1 minute. Spoon sauce over fish.