A Sarcastic Appetite


Flounder with Garlic & Lime
March 8, 2011, 7:43 am
Filed under: Uncategorized

This is not the thing to make if you are cooking for more than two; for the three of us, I needed two saute pans and it got a little, er, heated in the kitchen. For two, though, it’s quick and delicious.

I love that you don’t have to flip the fish; the filets I had were large and in charge and it would have been disastrous. It’s a simple process: cook the fish in some oil, then in a bit of lime juice; remove the fish and make the sauce in the pan. I made a few changes to the recipe, mostly in the name of laziness and lack of ingredients. And there will be a lot of sauce – it’s the same proportions as the original recipe, which served 4, though here it only serves 2. So apologies for the sauciness, which I also tweaked by adding a heaping half teaspoon of crushed red pepper flakes to the garlic oil, and adding that to the sauce earlier than called for. I also took the liberty of adding some white wine, and it was met with cheers and applause all around. Well, ok, maybe I was the only one applauding – but it still counts, right? Right?

This is a good one to have in the repertoire; something about the limey sauce hits the spot on a cold, cold night, when the Ninja’s been talking nonstop about smoothies and “living gluten free, except for those cookies I had today,” and all you have to look forward to are three-week-old reruns of House Hunters.

 

Flounder with Garlic & Lime

Adapted from The Essential New York Times Cookbook by Amanda Hesser. Serves 2.

 

1/4 c. neutral oil, divided

3 cloves garlic, sliced thinly

heaping 1/2 tsp. red pepper flakes

lots of salt and pepper

2 flounder filets, about 1/2 lb. each; season with salt and pepper before added to the pan

1/4 c. fresh lime juice (about 2ish limes) + 1 tbsp. lime juice

1 c. cherry tomatoes, halved

1/4 c. dry white wine

1/2 c. chopped cilantro

 

In a small saucepan, heat 2 tbsp. oil, the garlic and the red pepper flakes over medium heat, shaking occasionally, until the garlic is brown but not burnt (about 3 minutes). Remove from heat, season with salt and pepper, and set aside. In a large, heavy saute pan, heat the remaining oil and let it get hot, for at least a minute. Add the fish and cook for about two minutes. Reduce the heat to low, add the 1/4 c. lime juice and tomatoes, and cook for another 2 minutes or so, until the fish is fully cooked through. Remove the fish to a platter and keep warm. Add the white wine and deglaze the pan; let it boil down for a few minutes before adding in the garlic oil. Taste for seasoning, then remove from heat, stir in the cilantro and the last tbsp. of lime juice, and spoon over the fish. Serve with rice.

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