Thanksgiving Detox - Flounder, Peas & Mint

November 26, 2018

Thanksgiving Detox - Flounder, Peas & Mint

Thanksgiving is the ultimate cooking week for many of us - so many dishes for so many people!  This week I felt like I needed a detox, both from the food and the effort.  Now I really like fine cuisine but I also like convenience, and after last week, I was looking for even more convenience!  So, once again, I turned to Elli & Manos' Greek Flavor Bursts to help me simplify one of my go-to dishes.  

One of the things I love preparing for dinners with friends is a veggie purée that I use as a base for whatever protein I’ve made for the main dish.  The purée adds more flavor, and it also makes for beautiful plating. Still, making those purées is a bit time-consuming, so this week I tried using Elli & Manos’ Peas & Mint Greek Flavor Burst as a base for some fish.  It worked brilliantly.  Not only do the peas and mint have the most delicate flavor, but their dash of lemon really helped this spread pair so nicely with fish… and even better with the steamed potatoes!

Here's the recipe, enjoy!

Ingredients

4 flounder filets or other white fish whole or cut in half

1 jar of Elli & Manos Peas & Mint Greek Flavor Burst

Fingerline or rainbow potatoes

2 tbsp of flour

Olive oil

Salt & pepper

Preparation 

Steam or boil the potatoes in salted water; drain, toss with some olive oil, and set aside.

Wash and pat dry the fish; salt and pepper to taste.

Coat the fish with the flour and set aside.

Warm your pan to medium-high and add a generous drizzle of olive oil.

Pan-sear your fish a couple of minutes on each side until it is cooked but not over-cooked. The flour will give it a nice golden color and texture.

Put about 2 tbsp of the Peas & Mint on  a plate, place your fish on top, the potatoes on the side and let your guests guess how you did it!

For a more casual look, you can bake larger potatoes, cut them in half lengthwise and put your peas and mint purée and fish on top.

 



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