Wait! That's the name of a food! Where is the recipe? What's with the picture of the goofy lady standing outside of the US Post Office you ask? Well, that's me about to mail our signed adoption contract back to the agency. For those of you just catching up, we have just begun the process to adopt a child from Haiti. We decided, since there will be no ultrasound photos, not growing belly shots, etc. for this little one joining our family that we would make a book of pictures from the process. I plan on chronicling everything we can into a photo album.
We also want to start familiarizing ourselves with the Haitian culture. Me being me, I went to recipes. I ordered a cookbook, but while waiting for it to arrive, I happened upon this dish online, and thought I'd give it a try. I just received a message from a friend who shared our news and plans with a few Haitian children she knows. I've been challenged to find a banana/spaghetti dish that is "so good it will make you want to smack your mama." Apparently I've learned a new colloquialism as well. However, there will be no smacking of this Mama. :)
Back to the recipe this blog title promised you.
Haitian Flounderfound 3/11/14 on MyRecipes.com, flounder quantities changed for our family of three (can't wait to have it be family of four!!) but I did not change the quantities for anything else.
3 flounder fillets
3 tablespoons fresh lime juice
1/2 teaspoon salt
3 tablespoons chopped fresh parsley
1/4 cup butter
1/4 cup olive oil
2 garlic cloves, minced
1 small onion, finely chopped
1 red bell pepper, chopped
1 jalapeño chile, chopped
3 tomatoes, seeded and chopped
1/3 cup fresh orange juice (I used Florida's Naturals orange juice instead of freshly juiced oranges)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper Garnish: chopped fresh parsley
Serve with jasmine rice, Lime wedges
- Place flounder fillets in a shallow dish. Sprinkle evenly with lime juice, 1/2 teaspoon salt, and 3 tablespoons chopped fresh parsley.
- Melt butter over medium-high heat in a skillet large enough to hold all fillets; add olive oil. Add garlic and next 3 ingredients. Sauté 3 minutes or until soft. Add tomato, orange juice, remaining 1/2 teaspoon salt, and pepper; bring to a boil.
- Add fish fillets; reduce heat to medium, and simmer, uncovered, about 10 minutes or until fish flakes with a fork.
- Place fish on serving plates; spoon sauce evenly over fillets. Garnish, if desired. Serve with jasmine rice and lime wedges.
This was really tasty. I seeded the jalapeño, so the meal was not spicy at all. Mark doctored his dish with some Torchbearers The Rapture sauce because he felt it would be better with some "kick." He is probably right, and next time we might try a bit more spice. However, it was flavorful and the fish was excellent. The little one ate every bite of her fish, all of her bell peppers, and a good amount of the rice. Since it was dance night, she showered quick before dinner, hence the towel wrapped head and jammies at the table...
Happy Eating Everyone!