Trees of Transition

Planting seeds of hope throughout our world through sharing photography and thoughts on teaching, cooking, and life transitions.

Rainbow Flounder with Mushrooms and Sugar Snap Peas



Here’s a healthy dinner full of natural colors:

1 lb. flounder filets
1 Tblsp. oil
1 1/2 cup sugar snap peas
2 cups sliced mushrooms
1/2 tsp or so turmerick
1/4 or so tsp paprika
1/4 tsp dried grated lemon peel
1/4 tsp coriander
1/2 tsp salt
1/4 tsp pepper

In a 10-inch skillet heat the oil over medium heat. Place the flounder filets in the pan. Sprinkle on the spices–save a little bit for when you flip the fish. The fish will be quite colorful with all the spices. Cook for 3-4 minutes, then flip, sprinkle on the rest of the spices, and add the sugar snap peas and mushrooms. Cover for 2-3 minutes, and then uncover and cook for 2-3 minutes. Cook until the fish flakes when you poke it with a fork and the vegetables are crisp tender.

Serve over quinoa or rice.

Makes 4 servings.



By M. H. Campbell

Copyright 2015


Author: mary.campbell.schuh

Hello Friends, A curious, kind, practical, and energetic writer, wife, mother, and teacher is one way to describe me. I enjoy thinking about transitions--in schools, churches, families, relationships, and even countries. I'm passionate about learning, and I love working with people. Stop by often to see which kind of transition I'm thinking about, and I would appreciate hearing your thoughts. Peace! ~Mary Hope

6 thoughts on “Rainbow Flounder with Mushrooms and Sugar Snap Peas

  1. This looks fantastic!


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