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Thai Style Poached Flounder

September 13th, 2007

I came up with this recipe the other evening when I brought home the last fluke of the season, but Ellen wanted to have Thai. The lemongrass and lime really compliment the fluke’s light flavor, and the ginger gives it a slight kick.

  • 1 lime, thinly sliced crosswise
  • 1/2 inch finger of ginger, peeled, very thinly sliced
  • 1 lemongrass stalk, trimmed and thinly sliced, on the bias
  • 1 cup grape tomatoes, sliced lengthwise
  • 1/2 cup chopped cilantro
  • 4 6 oz flounder/fluke filets

Bring 4 cups of water to boil. Add lime, ginger, and lemongrass, boil for 5 minutes. Place flounder filets in a heavy bottomed sauté pan or skillet. Pour poaching liquid over the filets and place over medium heat. Bring to a simmer and simmer about 7-10 minutes or until fish is opaque and flakes easily. Serve garnished with cilantro and tomato.

Entry Filed under: Fish and Shellfish,Main Courses

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