Wrapping fish in grape leaves (or fig leaves, or banana leaves...) is a great way to grill flaky seafood without worrying that it will stick to the grill. In Ben Sargent's new cookbook, The Catch, he pairs thin, flat flounder fillets with a tomato and caper compote (grilling the tomatoes while the heat is at full throttle) for a smoky-sweet dish.
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Dinner Tonight: Flounder Sandwich Marinated in Fish Sauce, with Sriracha Mayonnaise and Pickled Red Onions
I'm a total Top Chef junkie, but it's not too often that I actually make something from the show. They take too long, require too much skill, or simply don't translate to my busy schedule. But I was sold on this sandwich from Angelo as soon as he won the sandwich "Quickfire Challenge" on episode two. It's mixture of fresh herbs, pickled onions, and sautéed fish looked both wild and perfectly balanced.
Working with Dave Pasternack on The Young Man and the Sea taught me how good seemingly plebian flounder can be if it's fresh and prepared well. This recipe for pan-fried Flounder with Beets and Sugar Snap Peas will have you...