Despite our differences in many areas, kitchens are places where we all unite. I love being in kitchens, creating different foods, and connecting with lots of people. Being a restaurateur (Mambo 64!), food writer, event planner, caterer, cooking teacher, educator, traveller—and mom—has given me plenty of opportunities to log kitchen hours as home chef, host, and guest. Though this blog was born in my "cocina," it shares a collection of tales about life both inside and outside of my kitchen!
Wednesday, September 5, 2012
Midweek Food Musings: Block Island Flounder Fillets
Lemon, parsley, and red onion-topped flounder fillets
Pepper and onion relish
Last weekend I had the pleasure of visiting Block Island
(thank you Glenn and Norma!), which is a gorgeous place, off the coast ofRhode Island. It’s hard not to fall in love
with such lovely peaceful beach-encircled piece lush-green and rollingland…especially when the weather totally
cooperates. I did have the idea this weekend that I could spend a summer there,
riding my bicycle, enjoying the gorgeous land—sun and surf—writing a lot,
perfecting my Kadima (beach paddle game that my husband and I always play) and
boogie boarding (totally non-existent as a current skill of mine) and playing
with all the local food. Well, hmmm… maybe next summer!
For now, I’m going to share a recipe I prepared for my
friends (and husband, who is yes, also my friend! Whew!) on Saturday night. To
tell you the truth, flounder is not a fish I usually prepare, and honestly we
were thinking of grilling. But this butter-flavored fish is way too delicate
(unless you have the right toys for grilling it!) to place atop a grill, and
honestly, this worked out beautifully.
The thing about fish—many types of fish is that they have a
lot of flavor; you want to keep it simple—and light—and add flavors that
complement (this, my friends, is true with everything!).By the way, I made Prosecco with fresh
pineapple chunks (from a different, more southern island!), fresh lime, and a
splash of cranberry juice; this worked well with the fish (though some made the
switch to New Castle Brown beer!).We
served this with a kind of relish made with a combination of red, yellow, and
orange peppers, 2 jalapeños, and 2 red onions—all cooked in olive oil and a bit
of white wine.
We also had an arugula salad with red grapes and fresh
mozzarella pieces, topped with an excellent balsamic vinegar and extra-virgin
olive oil, and fresh-baked ciabatta bread. (By the way, great bakery goods on
the island, though wow—the donuts were just out of this world! But that’s
Serves 6 to 8
Three pounds of flounder fillets (you can calculate about 6
ounces per person)
4 cloves of garlic
1/2 cup chopped flat-parsley leaves
1 red onion, coarsely chopped
Coarse salt and freshly ground black pepper
Arrange the fillets in shallow ceramic or glass baking
dishes large enough to hold them in one layer. Combine the garlic, olive
oil,1/4 cup of the parsley leaves, and
the red onion and distribute over the fillets. Add salt and pepper. Cover and
refrigerate; let sit for at least 1/2 an hour (and up to 2).
Preheat the oven to 375°F.
Squeeze two of the lemons (remove seeds) and pour the juice over the
fish. Slice the remaining lemon and add
some to the top (you can save some for serving!) Add remaining parsley, and a
splash of wine. Bake fish in middle of oven until just cooked through and no
longer translucent, 10 to 12 minutes. Check for doneness. Serve warm.