Lime brings out the delicate flavor of the fish and complements the zip of the cilantro.
INGREDIENTS | SERVES 6
¾ cup leek, sliced
¼ cup cilantro, leaves separated from stems
1½ pounds flounder fillets
1¾ cups fish stock
2 tablespoons fresh lime juice
½ teaspoon fresh lime zest
¼ teaspoon black pepper, ground
1 cup yellow onion, shredded
⅔ cup carrots, shredded
⅔ cup celery, shredded
2 tablespoons extra-virgin olive oil
Place the leek slices and cilantro stems (reserve the leaves) in a large skillet, then lay the flounder on top.
Add the stock, lime juice, lime zest, and pepper. Bring to simmer, cover, and cook for 7–10 minutes, until the flounder is thoroughly cooked. Remove from heat. Strain off and discard the liquid.
To serve, lay the shredded onions, carrots, and celery in separate strips on serving plates. Top with flounder, drizzle with the extra-virgin olive oil, and sprinkle with the reserved cilantro leaves.
PER SERVING Calories: 150 | Fat: 6 g | Protein: 18 g | Sodium: 218 mg | Fiber: 1 g | Carbohydrate: 3.5 g
Using Frozen Fish
Don't fret if you do not have fresh fish available in your area. Using a quality fish frozen at sea is perfectly fine. In fact, sometimes the frozen fish is fresher than the fresh!