This recipe was made possible by my cousin Lisa Dick. Her husband recently went fishing so we all got to hit the mother load on fresh flounder. She freezer sealed it into packaging for a bunch of us girls in the family. Nothing says love like freezer packaged---anything. Any time someone takes the time to freezer pack something, thank them generously. If it's your significant other who freezer packs---marry them. If you've already married them----then...you know.
Cubano Flounder with Tomato Marmalade
Prep: 40 minutes (roughly)
Cook: 40 minutesIngredients:
2-2 1/2 pounds of Flounder, about 6-7 filets
3 ears of corn, shucked and cleaned
4 green peppers
1 large white onion
4 cloves of garlic
4 large tomatoes (preferably Jersey or Hot House)
1 tbsp chile powder
1 tbsp paprika
1/2 tbsp cumin
1 tbsp Italian seasoning (weird,I know)
1 1/2 tbsp parsley (dried or fresh, I like the fresh for the flavor it adds at the end)
1 tsp salt
1 tsp black pepper
1/2 tsp red pepper flakes
2 tsp olive oil, divided
Olive or Coconut Oil Spray
1. Spray a large grill pan with olive or coconut oil and allow to heat over medium high heat for 5-8 minutes until searing.
2. Place cleaned corn on the grill pan and rotate occasionally, making sure the corn does not burn. It should take about 5-8 minutes for you to make all of the sides golden brown.
3. While this is happening heat 1 tsp of olive oil over medium high heat in a deep pot that has a lid.
4. Remove the corn from the grill pan and set aside. Remove grill pan from heat.
5. Dice your tomatoes and place in your deep pot. Season with a pinch of salt and pepper and allow to cook down with the lid on until a tomato looking marmalade has occurred, about 15 minutes. Remove lid and cook for an additional 10 minutes, stirring frequently.
6. While your vegetables are cooking, cut the grilled corn kernels off of the ear of corn. I've found the easiest way to do this (I learned from Rachel Ray) is to put a smaller bowl upside down inside of a big bowl. Then, place the ear of corn on top of the little bowl inside the big bowl and use your knife to cut the kernels down off the cob. All of the kernels are then caught in the big bowl :).
7. Once the tomato marmalade has finished cooking, dice your onion, green pepper, and garlic. Place another tsp of olive oil, the onion, green pepper, garlic, and corn into the pot with the tomatoes. Season with a tad more salt and pepper, cover with lid, and allow the flavors to meld together, about 10 minutes or until vegetables are translucent.
8. While your entire vegetable concoction is cooking down, mix all of your spices from the ingredients list onto a large plate.
9. Dry your fish thoroughly and dredge in the spice mixture.
10. Okay, this may be where you think I'm nuts. Take all of that fish, and place it directly on top of your vegetables in the deep pot (try not to overlap fish). Cover with the lid and DO NOT TOUCH IT AGAIN.
11. To finish, remove the lid after 10-15 minutes have passed. Your fish should be white and flaky.
12. Per person serve 1-2 fish filets on top of about 1 1/2 cups of the marmalade.