Monday, July 11, 2011

Flaming Hot Flounder

Although I still seem to be taking one step forward and three steps back when it comes to relaxing, I've continued to make great progress shedding my picky eater's skin.

New this week: roasted red pepper basil (100x more tasty than basil pesto - I'm doomed!), a bite of my mom's lobster roll (too much mayo for my liking), beets from Mom's garden (loved their rich reddish purple color), sauteed chopped kale (surprisingly similar to olive oil and garlic chips!), butternut squash (roasted with garam masala and shallots), macadamia nuts ( they should be at $15.99 per pound), and flounder! 

To prepare our thin fillets, we used a recipe for Louisiana-Style Flounder from the Make It in Minutes cookbook by Weight Watchers.

Prep Board

Makes 4 servings (yield 1 cup sauce)
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup seeded and chopped green bell pepper (we used mini bell peppers and a cubanelle pepper instead)
1 celery stalk, chopped
2 tablespoons of Cajun seasoning
1 tomato, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
1/2 teaspoon salt (we omitted this and didn't miss it)
4 (4-ounce) flounder fillets

Heat 2 teaspoons of the oil in a nonstick saucepan over medium-low heat. Add the onion, bell pepper, celery, and 1 tablespoon of the Cajun seasoning. Cover and simmer until the vegetables are very tender, about 8 minutes. Add the tomato, garlic, thyme, and salt. Continue to cook, uncovered, until the tomato is very soft, about 5 minutes longer.

Simmering Sauce

Sprinkle the fish with the remaining 1 tablespoon Cajun seasoning (we deviated slightly here by using buttermilk to coat the fillets in bread crumbs too). Heat the remaining 1 teaspoon oil in a skillet over medium heat. Add the fish and cook until just opaque in center, about 3 minutes on each side (we opted to use the oven to bake the fish instead and it came out beautifully). Transfer the fillets to a platter and spoon the sauce over the fish.

Bread Crumb Coating Materials

Flounder Fillets, Terrible Photography

Nutrition Information:
Per serving (1 fillet with 1/4 cup sauce)...160 calories, 5g total fat (1 g saturated fat), 23 g protein

What We Thought:
This delicately flavored fish was wonderfully flaky and the accompanying sauce was fiery hot and chock full of spice. I loved it - but I don't know if I'd chance trying it again without a tall glass of water within reach!

Dinner: French Bread, Kiwi, Garlic Scapes & Swiss Chard, Flounder, and Kale

For dessert I had yogurt (of the organic, low fat, no artificial sweetener variety...because weaning myself off of Light n' Fits has begun) that I jazzed up with blueberries, strawberries, raw almonds, chocolate chips, and chocolate sprinkles all mixed together. Mmmm.

Yogurt Concoction

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