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 …
Search for flounder tomato butter - 24 results found
sautéed flounder, tomato butter; cavalo nero
I love flounder anyway, but I have no idea why Barry and I both found this fillet even more delicious than usual. I’d even say it was the best I have ever had. It was serious, with an intense flavor which included a hint of shellfish. Flounder is normally a delicate fish, easily filleted and easily prepared, but I now have …
flounder, sage, spring onion, lemon; fiddleheads; tomatoes
While we were in the middle of this meal last night I tweeted, “omg, just discovered fish, because that’s very much what it seemed like while I was enjoying these extraordinarily delicious little fillets. Always trust your fishmonger. When you suspect a suggestion, or at least a hint, might be on its way, don’t worry about being …
pink mushroom/tomato/black sesame flounder; asparagus
It was wonderful. And it tasted as spectacular as it looks. Interestingly, it was assembled with huge portions of serendipity. The first thing I did at the Union Square Greenmarket yesterday was buy the second-last bunch of the first asparagus I had seen this season, inside the first farmer’s stall just inside the entrance. My …
fluke, tomato butter; arugula; cucumber, mint; melon, figs
The Fluke (sometimes called ‘summer flounder’), so abundant in northeastern fish markets at this time of the year, may not have the smoothest name, but its taste may be the most interesting of all the flatfish available locally. It ranks above even the more mild (‘delicate’) flounders, in my opinion, although I can’t claim extensive experience with …
duck, tomato ‘garum’, oxalis; cress; purple carrot, fennel
Until the night before cooking this meal I hadn’t thought about the fact that there had been no meat entrée on our table in almost 2 weeks. It was probably my thinking about the purple carrots I had bought a few days earlier that made me think I should prepare something, with a little substance than seafood, a frittata, or a …
fennel-grilled tuna, micro radish greens; spigarello; tomato
I love these colors, and they taste as good as they look. On my second run-through in preparing spigarello, I remembered to slip the leaves off of their somewhat sturdier stems, but I forgot my other major admonition: be sure to blanch this green before sautéing it. Unblanched, it was more than a little bitter, at least until we squeezed more lemon and …
hake, tomato, bronze fennel; cucumber; tomato and chicory
The colors don’t stop, and still they only begin to reflect the complexity of the flavors. Last night I also invited a new vegetable to the table. A spiny cucumber with a tail, and a very tasty cucumber it is. Before I sautéed it I tasted it raw, and it was delicious, but I wanted to treat it …
flounder with sorrel sauce; boiled potatoes; sautéed tomato
While the fish was delicious, once again the sauce did not thicken as it should: I’m assuming it was because I had forgotten about, or was chary of, quickly boiling the mix of pan juices and Crème fraîche (but only until slightly thickened). two flounder fillets from American Seafood, placed in a tinned copper au gratin pan skin side down, seasoned with sea …
flounder; cherry tomato, scallion, thyme; collards
one flounder fillet (.84 lbs) from P.E. & D.D. Seafood, washed, dried, divided into two equal pieces, brushed with a bit of good white wine vinegar and salt, lightly floured, sautéed briefly in olive oil and a touch of butter, removed to warm plates, the pan in which they were sautéed wiped with paper towels, then butter, …