Poached Flounder With North African Spices Food

OIL POACHED FLOUNDER

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saucepan over low heat, bring the olive oil to 300 to 310 degrees F.
• While the oil is heating, season the flounder fillets on all sides with kosher salt and freshly ground black pepper. Lay half of the sliced lemons and half of the parsley in the bottom of a cast iron skillet large enough to hold the fillets in a single layer without overlapping. Lay the seasoned fillets on top of the lemons. Top with the remaining lemons and parsley. Once the oil has reached temperature, gently pour it over the fillets, and place in the oven and poach for 10 minutes. Allow to cool for 5 minutes before serving.

CARIBBEAN-STYLE FLOUNDER

Steps:

• Heat oil in large saucpan over medium-high heat; add annatto seeds and saute for 3 minutes.
• Remove seeds with slotted spoon and discard.
• Add onion to saucepan; saute 2 minutes.
• Add broth, potato, tomatoes and liquid, and thyme.
• Heat to boiling; reduce heat and simmer, covered, until potato is tender, about 10 minutes.
• Using potato masher or kitchen fork, coarsely mash mixture in pan.
• Add peas and flounder; simmer until fish is tender and flakes with a fork, about 10 minutes.
• Stir in lemon juice; season to taste with salt and pepper.

POACHED FLOUNDER WITH NORTH AFRICAN SPICES

Steps:

• Heat olive oil and garlic in a large skillet over medium-high heat for 1 to 2 minutes; do not allow garlic to color. Add leek and broth; bring to a simmer, 1 to 2 minutes. Add lemon juice, 1 tablespoon cilantro, cumin, turmeric, salt, and pepper. Simmer until flavors combine, about 1 minute.
• Add flounder fillets to the skillet. Spoon some of the liquid over the fillets, cover, and remove from heat. Let stand until flounder is opaque throughout, 4 to 5 minutes. Uncover and garnish with remaining cilantro.

POACHED FLOUNDER WITH NORTH AFRICAN SPICES

Steps:

• Heat olive oil and garlic in a large skillet over medium-high heat for 1 to 2 minutes; do not allow garlic to color. Add leek and broth; bring to a simmer, 1 to 2 minutes. Add lemon juice, 1 tablespoon cilantro, cumin, turmeric, salt, and pepper. Simmer until flavors combine, about 1 minute.
• Add flounder fillets to the skillet. Spoon some of the liquid over the fillets, cover, and remove from heat. Let stand until flounder is opaque throughout, 4 to 5 minutes. Uncover and garnish with remaining cilantro.