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.


One comment

  1. Ashley · August 22, 2010

    That looks tasty! But those capers look massive. Are they caperberries? Usually the ones I get are very tiny, like little BB’s.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s