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Cooking 101
Easy. Squeezy. Buttery. Beautiful.
Chef Tip: You want evenly-sized pieces of fish so they cook at the same rate. Make a double batch of pickled onions so you have them to top salads, garnish rice bowls, and sprinkle over tacos throughout the week.
½ red onion, very thinly sliced
2 tbsp white wine vinegar
¼ cup dried currants
2 Tbsp butter
2 (1lb) flounder filets, cut into 4 equal pieces
Salt
Quick pickle the onion by soaking it in the vinegar with the dried currants and set aside
Add the butter to a large pan over medium heat. Once the butter is melted and starting to sizzle, add the fish and season with a pinch of salt. Cook for about 3 minutes, then flip and cook for another 2 minutes, until the fish is just cooked through
Drizzle a large platter with a generous amount of Tahini, then lay the fish down. Garnish with the pickled onions
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
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Nutrition (per serving)
Calories = 240
Total fat = 15g
Total carbohydrates = 10g
Fiber = <1g
Protein = 18g
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