Spiced fillets of flounder in warm tortillas with a fresh cilantro and tomato salsa
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The flatfish are an order (Pleuronectiformes) of ray-finned fish, also called the Heterosomata, sometimes classified as a suborder of Perciformes. A great way to prepare any whole flatfish that will fit in your skillet. The best way to eat it is to simply pick at the fish with a pair of chopsticks or your fingers.
ingredients
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serves: 4
1 lb (450 g) skinned flounder fillets
8 flour tortillas
1/2 cup (120 ml) Mayonnaise
MARINADE:
1 teaspoon ground cumin
1 teaspoon hot paprika
2 cloves garlic (crushed)
1 Juice of lemon (about 3 tablespoons)
Maldon sea salt flakes and freshly ground black pepper
FRESH CILANTRO AND TOMATO SALSA:
4 vine-ripened tomatoes (seeded and diced)
1 small red onion (minced)
2 tablespoons chopped cilantro
2 medium-hot red chile peppers (seeded and minced)
Servings Per Recipe: 4
Amount per Serving
Calories: 419
- Total Fat: 17 g
- Saturated Fat: 3.1 g
- Trans Fat: 0 g
- Cholesterol: 58.7 mg
- Sodium: 942.7 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 3.4 g
- Sugars: 7.2 g
- Protein: 21 g
preparation
1. To fillet the fish, cut around the back of the head, down to the backbone, using a sharp, thin-bladed, flexible knife. Then make a cut down the center of the fish, from head to tail.
2. Starting at the head, slide the knife under one fillet and carefully cut it away, keeping the blade as flat and as close to the bones as possible. Remove the adjacent fillet, then turn the fish over and repeat.
3. Lay the fillet skin-side down, with the narrowest end facing you. Hold the tip of the skin with your fingers and, angling the blade of the knife down toward the skin and working it away from you, start to cut between the flesh and the skin. Firmly take hold of the skin and continue to work away from you, sawing the knife from side to side, keeping the blade close against the skin until the fillet is released.
4. Trim the frills away from the edge of the skin less fillet to give it a neat finish.
5. Slice the fillets diagonally into goujons about the thickness of your little finger.
6. For the marinade, mix together the ground cumin, paprika, garlic, 2 tablespoons of the lemon juice, and some salt and pepper in a shallow dish. Add the flounder fillets and turn them over once or twice, then let them marinate at room temperature for 20 minutes.
7. Mix all the ingredients for the salsa together in a small bowl with the rest of the Iemon juice and 1/2 teaspoon salt. Spoon the mayonnaise into another bowl.
8. Preheat the broiler. Lift the flounder fillets out of the marinade and put them onto a lightly oiled baking pan or the rack of the broiler pan.
9. Broil the flounder fillets, about 4 inches (10 cm) from the heat, for 3 to 4 minutes on one side only. Meanwhile, lightly toast the tortillas, one at a time, in a dry, hot frying pan for about 15 scconds on each side. Wrap in a napkin and keep warm.
10. When the fish is cooked, break it into large flakes and pile it into a warmed serving bowl. Take the broiled fish, salsa, tortillas, and mayonnaise to the table and let everyone fill their own tortillas.
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