>> Thursday, March 24, 2011
A few weeks ago I posted a recipe for Preserved Meyer Lemons (With A Twist) that I adapted from Epicurious.com , today I'll be sharing my first recipe using the preserved lemons. First I have to tell you that if you have never preserved lemons, you must! I know that from now on I will always have a jar, or two, sitting in my fridge at all times. The taste is slightly salty with a lemony taste. I have to admit that I've always loved the combination of flavors. Mexicans combine limes or lemons with salt on many things so it's a taste I'm used to. If you don't like salty and slightly sour flavors you may not like the preserved lemons, but you never know until you try it.
You will notice that I suggest soaking the lemons in water prior to using them. This is to eliminate some of the extra saltiness. Also the pulp of the lemon wedges is not going to be used in this recipe. I didn't want to over power the flounder with the extra lemon taste. But I have to admit that before I threw out the pulp I ate a few of them and they were so good. My mouth is even watering as I write this, drool. If you rather put them to use I've read that it can be used in soups, stews or Bloody Marys. I'll experiment with that and let you know. I also made a jar with a twist where I added tangerine zest to the lemons. I have yet to open that jar but I can't wait to see what they taste like, will keep you posted.
A note on the Flounder fillets, they were quite small so I served 2 fillets for each of us.
4 Flounder fillets
6 preserved lemon wedges*
capers to taste
1 tsp granulated garlic or 3 minced garlic cloves
salt, to taste
pinch ground black pepper
1.5 tbsp good quality EVOO (extra virgin olive oil)
fresh finely chopped celery leaf, chives, cilantro
*Place preserved lemon wedges in a bowl of water and allow to sit for a minimum of 15 minutes or up to 1 hour.*
1. Drain the lemon wedges, cut off the pulp and pith then discard and leaving the skin (zest) only. Slice the lemon zest into very thin strips, set aside. Heat the EVOO in a large pan, once warm add the zest strips and fry for 2 minutes. They will darken a bit but don't allow to burn. Sprinkle the granulated garlic (or minced garlic), salt, black pepper into the pan and mix well for 1 minute. Next add the lemon capers and cook another minute.
2. Push the lemon and capers to the side of the pan. Add the Flounder steaks to the pan, shake it so some of the oil distributes around the fish. Cook for 5 minutes then gently flip over and cook another 4 minutes. Scoop some of the oil to pour over the fish. The thickness of the fillets will determine how much longer they will need to be cooked. They should flake easily and feel a bit firm.
Place the fillets on the plate then pour the lemon caper sauce over them. Sprinkle with fresh finely chopped celery leaf, chives, cilantro.
Serve with steamed white rice and/or your favorite side dishes like green asparagus or fresh green beans, etc...
In case you missed my post from this week at Honest Cooking here are the links,
And my Healthy Chicken Fajita Wraps,
The March YBR signup will be posted this weekend. Thanks for stopping by and I hope you all have a fantastic weekend!