flounder with tomato butter; tiny Brussels sprouts


Note to self:  This recipe has been a winner every time.  


This image, or some version of it, is becoming pretty familiar on this blog.  It’s because the recipe is as easy as it is delicious, and because it can adapt itself to any number of subtle variations, most of them involving the choice of herb.  It doesn’t hurt that it would be happy to make an appearance with almost any green vegetable as a side.

  • two eight-ounce Long Island flounder fillets from P.E.&D.D. Seafood, seasoned, cooked in a pan over high heat in a mixture of olive oil and butter for a few minutes, turning once, then placed on warm plates, and a couple of spoons of ‘tomato butter’ [see below] placed on top and around them.
  • ‘tomato butter’ made by cooking in melted butter a tiny amount of shallot from S. & S.O. Produce Farms, then letting the flavored butter cool slightly before being poured over fresh large cherry tomatoes ‘Cocktail Tomatoes’ from Maine via Whole Foods, which had been cut into eighths and combined with chopped tarragon form Eataly, the ‘butter’ then seasoned with salt, pepper, and a few drops of red wine vinegar
  • tiny and delicious middle-March Brussels sprouts from Phillips Farms (what are they doing out there in Milford, digging out from under the snow some brand-new buds sprouting from last year’s plants?  dunno.), tossed with salt, pepper, and some olive oil, and roasted in a 400º oven for about fifteen minutes
  • the wine was a California white, Sean Minor Four Bears Sauvignon Blanc 2013
  • the music was Dvořák’s Symphony No. 8