This delicious white fish dish resulted from a long-awaited-for marriage, which took place in my church in October. A feast at my bountiful table was part of my wedding present to our venerated couple.
Our bride Dina was particularly interested in learning how to cook, with ease, for her new groom. My bright idea was to begin my dinner gift in the kitchen with teaching her how to make the meal. I prepared all the steps, just like you might see on a cooking show: the ingredients were set out in small individual dishes, along with the corresponding pans and utensils. All was in place for the lesson to flow naturally.
My priceless inheritance from my parents was a gene that “knows” food. Therefore I intuitively conceived this delicious dish, which was specifically geared for her husband’s dietary needs. An exquisite, ultra simple recipe resulted.
Surprise and hesitancy occurred upon my friends’ arrival, as I informed Dina that she was going to make dinner, under my close direction. She, being true to form, rolled up her sleeves with courage. Her nervousness soon dissipated, for the facility of my simple instructions comforted her. Joy unspeakable resulted: a chef was born! I have observed, as an aside, that this woman approaches all of life’s challenges with this same spirit.
Are you timid about stepping into the unknown, either in or out of the kitchen? May you receive encouragement to advance in faith; start by trying my recipes. They look lengthy at times, but are effortless! The cause for this seeming protractedness is my inclusion of practical details, which make food preparation easy and enjoyable. You’ll sense that you are in cooking school, when you use my receipts, as I teach at every point. Rest assured-I will educate you for the joy of cooking.
My favorite way to serve this smooth flounder, with its slight bite, is over a good pasta (however I used rice for my newly weds); either will bless the taste buds. Also, cold leftovers of this fish top off a salad superbly.
This feast pleased Dina and Dale; and me as well!
Thai Coconut/Lime Flounder Yields: 4 servings. Total prep time: 40 minutes.
Note: flounders closely relate to soles; thus, you may substitute any sole here (also see Parmesan Dover Sole, 2017/03/27).
1 tsp coconut oil (Other oils will do, but coconut is best for flavor and quality here.)
1 med yellow onion, halved at the core, and cut in even 1/8 inch slices
1 lime, juiced
7 oz Extra Thick Coconut Cream, or half of a 14 oz can (This is available at Trader Joe’s.)
3/4 tsp dried, crushed red pepper (Save spice jars and refill yearly with fresh, inexpensive “bulk’ spices.)
1/4 tsp salt
4 fillets of flounder, approximately 1 pound (Wild-caught is best; may substitute a pound of sole, which is a close relative to flounder.)
Steamed rice or pasta, regular or gluten-free
Start cooking rice, according to directions on package. If using pasta, begin boiling water in a big pot; to which you add 2 tsp salt and 2 tbsp oil-any kind of oil will do.
- Place 4 individual dinner plates in oven; set the temperature on warm.
- Heat oil in a large sauté pan over med/low heat; stir in onions well; caramelize, by stirring every several minutes until they start to turn color (see photo); then, stir every minute until dark brown (see photo below); watch carefully while going to next steps. (Do not crowd pan with onions, or they will sweat, taking much longer to cook.)
- Meanwhile roll lime on counter; press down hard with your hand, until the meat of the fruit is broken down and softened; juice lime; set aside.
- Place whole can of coconut oil in a small storage container; be sure first to gently stir milk and cream together thoroughly in can (this prevents a mess when emptying the can).
- Add half of the coconut cream (7 oz), lime, red pepper, and salt to caramelized onions. Stir well and slowly bring to a soft boil over medium heat. If preparing for guests, you may choose at this point, to set aside coconut/onion mixture and heat it 15 minutes before serving. If you are waiting, be sure to have the plates warm, rice cooked, or water boiling when you start to cook the flounder. (Note: you can freeze leftover coconut cream, or use within a week.)
Start cooking pasta in boiling water about 10 minutes before dinner time. Boil until it is al dente, about 7 minutes, do not over cook. Drain and place on heated dinner plates when done.
- Meanwhile add two fillets of flounder (more if using smaller sole) to hot coconut cream/onion mixture, which has been heated over medium temperature. Poach briefly on each side, only until color in center is opaque. Do not overcook. Remove to heated dinner plates, on which you have placed pasta or rice. Repeat this step with the remaining fillets. Cover with sauce.
- Serve it forth!