Before I moved to northern Georgia, I used to live in Key Biscayne, Florida, a small key right off the city of Miami. All you had to do was cross the Rickenbacker Causeway and there you were...paradise. In 1994, when I moved there from New York, it was still a small informal community. I used to brag about my daily uniform of kahki shorts in the summer and khaki pants in winter. Then the wealthy Latin Americans arrived, real estate prices went up and the key changed forever.
One of the things I enjoyed the most in those days was going down to the docks and buying fresh fish off the fishing boats. Grouper, Mahi Mahi, Snapper, local Lobster. Some were in coolers still kicking around. My daughter had just moved to Atlanta and missed the fresh fish terribly. She would tell me how, in frustration, she had started buying flash frozen fish from the grocery store and how good it was...or so it seemed.
Knowing how well I had trained her, I knew she wouldn't be encouraging me to try it if it were not that good. So i decided to give it a whirl and, guess what...it was not bad...not bad at all. Now that I am here in land locked northern Georgia, guess what?! Lindaraxa buys these flash frozen filets of flounder at Costco and, to her, they taste divine. Now, if you are by the coast or have an excellent fish market, by all means buy fresh. There is nothing like it.
We have gotten to love this preparation and frankly, you would never know the difference. Remember, there is a reason for all those marvelous French sauces. Do get fresh herbs...that's the least you can do.
Preheat the oven to 400 degrees
Ingredients Per Person:
1 ovenproof porcelain dish liberally coated with olive oil
2 flounder filets
salt and pepper to taste
Lay one filet on top of the oiled dish.
add:
half of a thinly sliced tomato, seeded and dried with a paper towel
1 ring of a sliced onion
1/2 the Garlic Herb Pesto*
Repeat the layers starting with 2nd piece of founder and ending with the other half of the garlic mix
Top with:
1 TB Panko
1 TB Grated Parmesan Cheese
Drizzle of Olive oil
Butter cut in small cubes on top
Cook in the upper half of the oven at 400 degrees for 5 minutes. Lower to 375 and cook approximately 8 minutes until browned. Place under broiler for 2-3 minutes until bubbly.
Serve with a dry French rose.
Garlic Herb Pesto:
In a small bowl mix:
1 TB garlic paste
1 TB each chopped cilantro, lemon balm, italian parsley, basil
2TB olive oil
juice of 1/2 lemon
Makes enough mix for 2 servings.
Recipe and photos Lindaraxa
