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    Flounder with Roasted Red Pepper and Asparagus and Brussels Sprouts

    Wow, these are old photos. I was organizing my photos when I stumbled upon shots from an early Spring trip to Cape Cod with my friends, Darroch and Mikey. I am lucky they have a great little Cape home right in Chatham within walking distance to town, insanely good chowder, and the beach.

    Every time we meet up there, we rarely go out for dinner and opt to cook in using the local seafood. This wasn’t based on any recipe and was more just cooking from the hip. In fact, I don’t even have a recipe for this. We had picked up some fresh flounder from the fishmonger and built the meal as we went. For sides, we served the fish with marinated, grilled asparagus and crispy bacon brussels sprouts.

    Flounder with Roasted Red Pepper and Asparagus and Brussels Sprouts
    Know this: Any flaky white fish will work here.
    Flounder with Poblano and Roasted Red Pepper Sauce
    By Evan Kalman
    Enough to serve as a main


    • flounder fillets
    • flour – for dredging
    • salt and pepper
    • garlic
    • shallots
    • red pepper
    • poblano pepper
    • plum tomatoes
    • heavy cream
    • cilantro
    • lime


    Under the broiler or over a gas stove, char the peppers, tomatoes, shallots, and garlic until blacked on the outside. Place in a bowl, cover with plastic wrap.

    After five minutes or so, the steam will have loosened the skins from the veggies. Peel the skins away, remove the stems and seeds. Roughly chop everything and place into a food processor. Puree until smooth. The sauce should be smokey and a little tangy. If not, adjust with more veggies, white wine, chicken broth, etc. Transfer to a small bowl, stir in the heavy cream – just enough to give the sauce some body. Taste and season again if necessary.

    Dredge flounder in flour seasoned with salt and pepper. Set aside.

    In a large skillet heated with a neutral oil, pan sear the flounder until golden brown on each side, about 3-4 minutes.

    To assemble the dish, plate the fish (I platted it on top of grits), and spoon the sauce over it. Garnish with chopped cilantro and a squeeze of lime.

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