Yesterday, we stopped off at New Hope Seafood Market to pick up some fresh fish for dinner. Based on what we’d seen on their website, we expected to see a lot of fresh fish options. What we didn’t expect was for their undeniable passion for food to shine through so brightly in the short amount of time I spent in the store. With their fantastic selection of seafood, beef, and fresh vegetables, we will definitely be frequent shoppers.
For this dinner, we kept it simple to let the flavours of the flounder really shine through. Then, we added some herbed whipped butter to accentuate our fish and to complement our side dish of Garlic Dill Potato and Broccoli Stalk Wedges.
Time: 20 Minutes
Ingredients:
- Flounder Fillet (Either scaled with skin on or skinless. We are including some pictures to show you how to skin your fish if you like. We are still honing our skills to that end, so our pictures aren’t perfect)
- All Purpose Flour
- For your Whipped Butter (This will make more butter than you’ll need, but the leftovers are great to use for cooking in future nights)
- 4 Tablespoons of Butter (at room temperature)
- 1/2 Tablespoon of Milk
- Garlic Powder (or minced garlic)
- Dried Dill
Method:
- Put your butter, milk, garlic powder, and dill into the bowl of your stand mixer, and whip with your whisk attachment.
- While your butter does its thing, turn your attention to the flounder:
- Pat your fillet dry with paper towels.
- If skinning, place it skin-side down, and cut a little “notch” through the flesh (but not through the skin) near the base of the tail. Then, work your knife carefully between the flesh and the skin using long slicing motions. Repeat until you’ve got the entire fillet separated from the skin. (This takes practice, so be patient with it)
- Cut your fillet into the size portions you like, and then give each a light salt sprinkle, and coat in a dusting of flour.
- Heat some butter and oil together in a heavy bottomed (cast iron!) pan, and when it’s hot, add your fish.
- Sear for about 4 minutes, flip, and do the same on the other side. You may need to add a little more butter or oil post-flip. Once you flip, you should have a golden brown crusting on top. If not, increase your temperature, and adjust times accordingly.
- When your fish easily flakes with a fork and reaches an internal cooked temperature of 145 degrees F, you’re done.
- Plate your fish, and top it with some of your whipped butter.
- Devour, and enjoy!
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