Ingredients
- 1lemon, halved
- 1/3cup mayonnaise
- 1shallot, minced
- 1tablespoon pickle relish
- 1teaspoon Dijon-style mustard
- Kosher salt and freshly ground black pepper
- 1 1/2pounds flounder or other firm white fish, cut into 4 portions
- 2tablespoons all-purpose flour
- 3tablespoons vegetable oil
- 4slices sourdough bread, toasted
- 4cups mixed herbs and greens, such as parsley, chives, basil, cilantro, spinach and/or sorrel, coarsely chopped
Directions
- Juice half of the lemon. Cut remaining half into wedges. For sauce, in bowl combine juice, mayonnaise, shallot, relish, and mustard. Season with black pepper.
- Lightly season flounder with kosher salt. Sprinkle flour onto a large plate. Dip fish into flour, shaking off excess. In a large skillet heat oil over medium-high heat. Carefully add fish to skillet (do not crowd; cook in batches if necessary). Cook 4 to 6 minutes per half-inch thickness or until fish flakes easily with a fork, turning once.
- Spread sauce on each bread slice; sprinkle with half the herbs. Top with fish and remaining herbs. Serve with lemon wedges.
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