Wednesday, June 27, 2007

on fish, and roman polanski. well, not really.

Last night i was preparing today’s lunch, and i ended up with so much of it that i had some for dinner. I’ve never cooked flounder before, but it turned out to be very easy and ridiculously delicious; but that might have to do with the amount of butter i used to pan-fry it. heh. Butter makes everything better.

I used flash-frozen flounder from Publix; as it turns out, Publix has pretty decent frozen fish. I sort of followed the recipe on the side of the bag, which (if memory serves me correctly) goes something like this:


12 oz flounder (the contents of the bag; there were three pieces in my bag)
butter
white wine
2 tablespoons flour
salt & pepper (to taste)
lemon

Mix flour, salt, and pepper in a shallow dish. Dredge each piece of fish in the flour until it is lightly coated (it should stick, ever so lightly).

Melt a big pat of butter in a large sauté pan over medium-high heat. Once melted, add fish and DO NOT TOUCH for 3 whole minutes. This is really the key here, not budging the fish, and the real reason why so many people have trouble cooking fish in general. We get really antsy and want to fidget with it, move it around, flip it over and generally fuck with it until it disintegrates and becomes mush. Just walk away for three minutes. Seriously.

Flip fish, add another pat of butter, and let it cook for another 2 minutes. Remove from pan and put on a plate. Add another pat of butter, about 1/4 to 1/2 cup of white wine, and the juice from one lemon. Let that reduce for a couple of minutes (depending on how much wine you put in), and pour on top of the fish.


You can add parsley if you want, and you could also add capers at the same time as the wine and lemon juice go in; however, i over-capered some fish last week and made the executive decision that we need to take a small break from each other. i also kind of think that flounder doesn't need too much to make it great, so keeping it simple is the way to go, in my opinion.

There was so much of this (three portions) that i ended up having some for dinner last night along with a tomato and avocado salad. I parked my butt in front of the TV and ate this while watching The Ninth Gate, which is so campy but i really love it. i’m no lesbian or anything, but in that movie, Lena Olin is (in Corso’s own words) dishy.

i kind of got yelled at by the boy because i went and bought flounder without realizing that it's been overfished these last few years (i had no idea, really). since it was already in my freezer, of course i went ahead and ate it, but i'll have to be more conscious of what i buy in the future.

UPDATE 12:16pm: leftover cooked flounder is not so fabulous the next day. it was all right - don't get me wrong. but it wasn't vavavavoom like it was last night while watching frank langella light himself afire. oh well. you live and learn.

No comments: