Seafood: Flounder Saute with Asparagus and Crab Vinaigrette (Serves 4)
1 bunch asparagus (about 12 oz), cut in 1" pieces
2 t fresh line juice
3 T olive oil
1 cup lump crab meat, picked over for shells
S & P
2 T flour
4 3-4 oz flounder fillets or 2 8 oz fillets, split down the middle
Bring medium-size pot of water to boil. Ass asparagus and blanch until tender, but not soft, about 3 mins. Drain and place under cold running water until cool. In a med-size bowl, whisk tog lime juice and 2 t evoo. Toss in asparagus and crab meat and season with s & p. Set aside.
Place flour on a plate and season with s & p. Lightly dust flounder on both sides. Heat remaining t evoo in large heavy nonstick skillet over high heat. Place flounder in pan and sauté on one side for about 90 seconds. Turn fish over and immediately divide asparagus mixture evenly among the fillets, spooning mixture into a mound. Remove from heat. Cover the pan and let stand for one minute. Plate and serve.
2 t fresh line juice
3 T olive oil
1 cup lump crab meat, picked over for shells
S & P
2 T flour
4 3-4 oz flounder fillets or 2 8 oz fillets, split down the middle
Bring medium-size pot of water to boil. Ass asparagus and blanch until tender, but not soft, about 3 mins. Drain and place under cold running water until cool. In a med-size bowl, whisk tog lime juice and 2 t evoo. Toss in asparagus and crab meat and season with s & p. Set aside.
Place flour on a plate and season with s & p. Lightly dust flounder on both sides. Heat remaining t evoo in large heavy nonstick skillet over high heat. Place flounder in pan and sauté on one side for about 90 seconds. Turn fish over and immediately divide asparagus mixture evenly among the fillets, spooning mixture into a mound. Remove from heat. Cover the pan and let stand for one minute. Plate and serve.
posted by Nomad at 12:34 PM
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