Fish night. We’ve had enough red meat since Better Half returned so it’s time for some of the other, other white meat! I had flounder in the freezer and the last of my yellow tomatoes hanging on for dear life, along with a luscious pineapple winking at me, so here’s the result. I served it on top a simple rice mixed with two big cloves of sautéed elephant garlic from my garden. FYI, Better Half was digging this fish and dish!
Flounder with Pineapple Salsa
(serves four)
Salsa:
(The first four ingredients should be chopped into approx. ¼” cubes)
½ cup pineapple
½ yellow bell pepper
1 yellow tomato, seeded
½ cup sweet onion
½ jalapeno, finely minced (w/ seeds)
½ cup loosely packed cilantro
½ lime, juiced
1 tablespoon sugar
Salt/Pepper, to taste
Mix all ingredients together and refrigerate at least two hours prior to serving.
Flounder:
Four flounder fillets, thawed and patted w/ paper towel
1/4 cup flour
Salt/Pepper
4 tablespoons butter
Season flour with salt and pepper. Lightly dredge flounder fillets in seasoned flour. Melt butter in skillet over medium heat (approx. 350°). Sauté (yes, I’m aware it’s really frying, okay?) flounder (approximately 10 minutes per 1″ thickness of fish) on both sides until done. Top with salsa and dig in.