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.


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.


greek chicken cutlets and tzatziki

May 22, 2013 § 26 Comments

Here is a delicious Greek chicken recipe for you to make.  I have been able to find chicken cutlets at most markets these day.  If you can not find cutlets you may simply slice a chicken breast horizontally into three flat slices.  You could pound them out a little more with a meat mallet if you like.  Served with tzatziki,  spanokópita, mache’ salad and greek olives.



  • 4 chicken cutlets
  • a dusting of all purpose flour
  • 5 tablespoons olive oil
  • 3 cloves of garlic, peeled and smashed
  • salt and pepper
  • juice of 1/2 lemon
  • 2 tablespoons of large capers, chopped
  • 3 tablespoons parsley, finely chopped
  • 3 tablespoons of hot water


Lightly pat both sides of chicken in flour.  In a large skillet, heat the olive oil with the smashed garlic over medium high heat and cook until the garlic is aromatic.  Add the chicken and fry until golden.  Turn the chicken over, season with salt and pepper and continue to cook other side until golden.  Turn again, season and squeeze in the lemon juice, add the capers, parsley and hot water.  When it starts to bubble put a lid on the pan and cook for a few minutes.  Turn off the heat and serve right away.

t z a t z i k i



  • 16 ounces of full fat plain greek yogurt (I really like Fage)
  • 1 large cucumber, peeled and grated
  • 1 handful of dill, finely chopped
  • 2 cloves garlic, finely minced
  • juice of 1/2 lemon
  • 2 tablespoon olive oil
  • salt

Using your hands, after you peel and grate the cucumber, squeeze out the excessive juice.  Place in a bowl and mix well with all the other ingredients.  Taste and add salt to your liking.

serves 4

buon appetite.

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