I’m sorry, did you say you have no time to cook... but just spent the last two hours Facebook stalking your high school classmates? Stop scrolling your phone and let’s get in the kitchen to start living.
This delicious recipe comes from Metropolitan Seafood & Gourmet, where fresh, high-quality seafood meets incredible flavors.
Ingredients
For the Flounder:
- 4 (6-to-8-ounce) flounder fillets (or substitute with red snapper, grouper, or catfish)
- Salt and freshly ground pepper
- ¼ cup all-purpose flour (for dusting)
- 1 tablespoon olive oil
- 2 tablespoons butter
- ¼ cup pine nuts (or coarsely chopped walnuts)
- Juice of 1 lemon
- 2 tablespoons fresh flat-leaf parsley, chopped
For the Sautéed Spicy Garlic Spinach:
- 2 tablespoons olive oil, divided
- 6 garlic cloves, very thinly sliced
- 2 teaspoons Bomba (Calabrian chili paste)
- 10 ounces fresh baby spinach
- Zest of 1 lemon, finely grated
- Salt and freshly ground pepper
Instructions
1. Cook the Flounder:
- Season the fillets with salt and pepper on both sides, then lightly dredge in flour, shaking off excess.
- Heat a large non-stick skillet over medium-high heat. Add olive oil, tilting the pan to coat.
- Cook fish for about 3 minutes per side, or until it flakes easily. Transfer to a platter and keep warm.
2. Make the Pine Nut Butter:
- Reduce the skillet heat to medium and add butter.
- Once the butter begins to melt, stir in pine nuts. Cook for 30 to 60 seconds, until butter is melted and nuts are lightly toasted (be careful not to burn the butter).
- Add lemon juice and season to taste with salt and pepper.
- Spoon the butter and pine nut mixture over the fish fillets and sprinkle with parsley.
3. Prepare the Sautéed Spicy Garlic Spinach:
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat.
- Add garlic and Bomba paste, stirring for about 30 seconds until fragrant.
- Add spinach and toss with tongs until it begins to wilt.
- While tossing, add lemon zest. Season with salt and pepper.
4. Serve & Enjoy:
- Divide the spinach among four plates and serve alongside the flounder.
- Savor your meal—oh, and by the way, those high school heartthrobs? Still hot, but now hair-impaired and a little thicker around the middle.
A huge thank you to Metropolitan Seafood & Gourmet for this incredible recipe. Now, wasn’t that better than doom-scrolling?
Enjoy!
Metropolitan Seafood & Gourmet
Upscale shop selling fresh seafood at the counter along with hummus, craft breads & local cheeses.
Address: 1320 US-22, Lebanon
Website: metroseafood.com/
Phone: (908) 840-4332