The Recipes

Flounder with Apple Curry Sauce and Stuffed Tomatoes

I had a long day at work today and didn't even hit the market until seven o'clock.  Thanks to keeping a well-stocked pantry, I only had to hit the produce stand and seafood counter.  Even stopping at the market twice a week doesn't seem so bad when you only have to grab your fresh ingredients doesn't seem so bad.  I also now have some gorgeous head-on shrimp in my freezer that looked particularly yummy and affordable.

Flounder with Apple Curry Sauce and Stuffed Tomatoes


Ingredients:

- 1 flounder fillet, size your choice
- 1/2 gala apple, peeled and diced
- 1/4 yellow onion, diced
- 1 garlic clove, minced
- 1/2 jalapeno, finely diced
- 1 ear of corn
- 1/2 c. coconut milk
- 1 T. curry powder
- 1 tsp. ground ginger
- 2 c. chicken, fish or seafood stock
- handful of cilantro, chopped
- smaller handful of mint, chopped
- 1/4 c. quinoa
- 1/3 c. coconut milk, plus a splash of water
- 1 wedge of live
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.

Meanwhile, heat either a grill pan or a skillet with 1 T. of olive oil.  Heat the corn so that it gets grill marks or starts to char.  Turn it as it colors and remove it when the kernels are cooked.  Set it aside.

Add the onions, jalapenos, and apples to the pan.  Let them cook for 5-6 minutes, then add in the garlic, ground ginger and curry.  Stir to combine, then add half of the stock and let it simmer for 20 minutes.

Season the fish with salt and pepper and drizzle with olive oil.  Place it either on a baking sheet, or if you're like me and want to avoid extra dishes to wash at all costs, on a piece of tin foil with the edges curled up.  Put the fish in the oven and set the timer to 22 minutes.

Bring the coconut milk and water to a boil.  While you are waiting, add the corn and remaining stock to the pan with the apples. Let it simmer for the remainder of the cooking time for the fish.

Add the quinoa to the coconut milk, cover, and simmer for 15 minutes.  The quinoa will become transparent with a light line still running through it when it is cooked.  Drain off any extra liquid.  Mix the herbs into the quinoa and spoon it into the tomato halves.  Plate the fish and top it with the apple-corn mixture and garnish with the lime wedge.