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
(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.
Four flounder fillets, thawed and patted w/ paper towel
1/4 cup flour
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.