Recipe - Pan-Fried Fillet Of Salmon With Spinach And Tomato Sauce

2 tablespoon Plain yogurt
1 One half teaspoon Chopped fresh thyme
Salt; to taste
Freshlyground black pepper
to taste
12 ounce Flounder fillets; skin
removed
One fourth cup Cornmeal
Bayou Blast {Emeril's
Creole Seasoning}; see *
Note
Smoked OysterArtichoke
Relish; see * Note
Oil; for pan frying
Chopped parsley

* Note: See the "Bayou Blast {Emeril's Creole Seasoning}" and "Smoked
OysterArtichoke Relish" recipes which are included in this collection.

Combine the yogurt, thyme, and salt and pepper. Spread the yogurt mixture
on both sides of the flounder fillets. Season the cornmeal with Bayou
Blast. Dredge the flounder in the cornmeal. Heat One fourth cup of oil in a
skillet. Place the crusted flounder into the hot oil. Cook for 3 minutes on
each side. Drain the fish on a paper towel. Serve the flounder on a plate,
topped with the Smoked OysterArtichoke Relish. Garnish with parsley. This
recipe yields 2