Pan Seared Flounder
with zucchini and poblano salsa / gazpacho
- Tomatoes, heirloom preferable - 2 lb
- Cucumbers, medium - 1
- Garlic - 1 clove , peeled
- Oil, olive - 2 Tbsp
- Vinegar, red wine - 2 tsp
- Cumin, ground - 1/4 tsp
- Red pepper flakes (opt) - 1/2 tsp
Flounder with Zucchini and Poblano Salsa:
- Onions, medium red - 1/2 , chopped
- Poblano chilis, large - 2 , chopped (sub any color bell peppers)
- Zucchini - 12 oz , finely diced
- Cilantro - 2 Tbsp , chopped
- Flounder - 1 1/2 lbs (sub any white fish)
- Oil, cooking - 1 Tbsp
- Lime juice - 1 Tbsp
- Onions / Poblanos - Prep as directed and combine. (Can be done up to 5 days ahead)
- Make gazpacho - Roughly chop tomatoes and cucumbers. Combine tomatoes, cucumbers, garlic, olive oil, vinegar, cumin and red pepper flakes (if using) in a food processor or blender. Pulse until a nearly smooth (we like to stop while it still has a bit of texture). Season with some salt and pepper or add more chili flakes if you would like. Refrigerate for at least 30 minutes so you can serve it chilled. (Can be done up to 3 days ahead)
- Zucchini / Cilantro - Prep as directed and store separately. (Can be done 1 day ahead)
- Fish - Rinse and pat dry. Season with some salt and pepper.
- Heat oven to 450F / 232C. Lightly grease a sheet pan with nonstick cooking spray or some oil.
- Spread fish out onto sheet pan and bake until fish flakes easily with a fork, 8 to 12 minutes.
- Meanwhile, heat a skillet over medium-high heat. Add oil and then onions, poblanos and zucchini. Season with some salt. Cook, stirring occasionally, until zucchini is tender and vegetables have started to blacken in spots (you'll get the most flavor from the salsa if the poblanos are lightly charred), 5 to 7 minutes. Remove from heat and stir in cilantro and lime juice.
- Top fish with zucchini and poblano salsa. Enjoy with chilled gazpacho on the side.