This is a great dish for a light meal on the weekend. It’s fresh, appetizing and easy to make. Also the salsa brightens the milder flounder.
3-4 fillets of fresh flounder
Extra virgin olive oil
1 to 2 cups of corn
One poblano pepper, cut into thin stripes
One small onion, diced
1/2 avocado, cut into small cubes
1-2 cloves of garlic, cut finely
1/2 lemon, juiced
1/2 lemon, garnish
Salt and pepper to taste
All purpose flour for dredging
In a nonstick skillet, spread the poblano strips evenly and cook over medium-high heat, until lightly charred, 3 minutes. Add 1 teaspoon of the olive oil and the onion and cook until the onion is lightly browned, 3 minutes. Add the corn and garlic and cook, about 2 minutes. Transfer the salsa to a bowl and let cool to room temperature. Mix in the avocado, lemon juice and cilantro and season with salt and pepper
Season the flounder with salt and pepper. Dredge the flounder in the flour lightly. Heat a teaspoon of olive oil and add 2 fillets at a time, cook over medium-high heat until golden brown on the bottom, about 3 minutes. Turn and cook another minute longer. Transfer the flounder to plates and top with the salsa. Serve with a lemon wedge and a nice Chardonnay. Enjoy!