I have a confession to make. I’ve been feeling quite guilty about the blog lately. The whole reason I started it was to sort of spur me to become a better cook, try new recipes, experiment a little. But it’s not like making pancakes Saturday morning involved me learning anything. And the days I don’t blog, it’s because I’m making something really easy, like roasted veggies or tuna stuffed peppers.
So, confession in hand, I’m going to try to blog a little more frequently and try to make a better effort during the week to cook something new. This week, jambalaya is definitely on the agenda and Saturday night, I made a flounder piccata from Cooking Light with wild rice and roasted squash.
The flounder relies on white wine, lemon juice and capers for its flavoring. Even though the capers were drained, I felt like there was a lingering vinegar taste. The fish also became a bit too soft, practically falling apart at times. I checked back to the Cooking Light site and saw that a commenter had the same problem, so maybe it wasn’t just me. I have wondered if using frozen fish as opposed to fresh flounder caused some of that, but I can’t be sure.
Ingredients: 1/4 teaspoon black pepper, 4 (6-ounce) flounder fillets, 2 tablespoons all-purpose flour, 2 teaspoons olive oil, 1/3 cup dry white wine, 2 tablespoons fresh lemon juice, 1 tablespoon drained capers, chopped (I reduced the amounts a bit because I only made on fillet)
Directions: Sprinkle fish with pepper and cover in flour. Heat oil in large nonstick skillet over medium to high heat. Add fish and cook about 1 1/2 minute on each side until fish flakes easily. Add wine, juice and capers to pan and cook one minute.
I realized looking back that I was supposed to add some butter after I let the fish cook in the sauce for a minute, which I forgot to do. I’m not sure how much that would have affected the taste though.