Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Wednesday, February 15, 2012

Lime Cilantro Flounder

Serves 4

1 ½ lbs. flounder fillets
¼ cup flour
¼ cup cornmeal
1 ½ tsp. lime-infused coarse sea salt (or just coarse sea salt, if you don’t have lime-infused handy)
zest from 1 lime
dash cayenne
freshly ground black pepper to taste
4 TBS olive oil
2 TBS butter

juice from 2 limes
1 tsp. soy sauce
¼ tsp. Caribbean Hot Sauce
¼ tsp. grated ginger or ginger juice

¼ cup chopped cilantro

Mix flour, cornmeal, salt, black pepper, cayenne, and lime zest together on a large plate.  Dip flounder filets in mixture to coat thoroughly, then lay flat on a piece of wax paper on a cutting board or some other flat surface.

Heat large skillet over medium high heat.  When hot, put 2 TBS olive oil and 1 TBS butter in pan and swirl to coat pan.  Lay as many flounder filets as fit comfortably into the pan.  Saute until golden brown, about 3 to 5 minutes.  Flip and brown on other side.  Remove to plate and keep warm (I cover with foil).  Add additional 2 TBS olive oil and 1 TBS butter to pan and sauté another batch of flounder filets until golden brown on each side.  Do a third batch if necessary.

Mix sauce ingredients (lime juice, soy sauce, hot sauce, ginger) together in small bowl.  Spoon over fillets on plate to serve.  Sprinkle chopped cilantro on top.

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