flounder salad

July 12, 2013 § 35 Comments

I found fresh wild caught flounder at the market the other day.  My plan was to go home and make tacos.  I knew I wanted something lightly spiced with garlic and herbs. What I didn’t expect was the flavor and texture of this fish to be astoundingly delightful.  Once I tried a taste I knew this would be a great fish for salad and I gave up on the taco idea.

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I dusted the flounder  lightly with flour, added a little salt and pepper and pan cooked it in hot olive oil.  Once the flounder was cooked, using the same pan, I added chopped garlic, cilantro, a squeeze of lemon juice and a sprinkling of pimentón de la vera (sweet smoked paprika).  Topping the flounder with these crispy spicy bits was simply delectable.

The flounder was served on a bed of mixed wild greens, topped with grated purple cabbage, tzatziki, cilantro sprigs and a few lime slices.  I made the tzatziki before starting the fish.  I highly recommend using this in place of a salad dressing.

I n g r e d i e n t s

  • 1.5 pound fresh wild caught flounder filets
  • 4-5 tablespoons olive oil
  • 1/4 cup flour
  • salt and pepper
  • 3 garlic cloves, chopped
  • 1/2 cup cilantro, coarsely chopped
  • juice of 1/2 lemon
  • 1 teaspoon sweet smoked paprika (or to taste)
  • three handfuls of mixed wild greens
  • 1/2 cup grated purple cabbage for serving
  • a few springs of cilantro for serving
  • lime slices for serving

Wash the flounder and pat it dry with paper towels.  Set a large skillet over medium high heat and add 3 tablespoons of olive oil.  Dust both sides with flour. Set the fish in the skillet, sprinkle with salt and pepper and cook for 3-5 minutes until golden.  Turn the fish and sprinkle the other side with salt and pepper.  Continue to cook until golden and crisp around the edges.  Remove the fish from the pan to clean paper towels.  Turn the heat to low and add cilantro and garlic to the skillet.  Mix around and when it has become aromatic add the lemon juice and allow it to bubble a little.  Sprinkle the smoked paprika, move around with a spatula until well combined and a bit crispy.  Turn off heat.

Plate each serving.  First a handful of mixed greens, fish, crispy/spicy bits, a little grated purple cabbage, tzaziki, cilantro sprig and a few lime slices.

Serves 4.

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