2011 Watt’s Grocery Recipe

Pan Seared Flounder with roasted butternut squash, asparagus, and shitake mushroom hash
Chef:  Amy Tornquist

Pan-Seared Flounder
( serves 4)
4  5-6oz flounder filets
1 tsp. chopped thyme
Pinch cayenne
Lemon juice
2 c chicken stock

Pat dry the filets of flounder.  Season on both sides with salt and pepper.  In a hot sauté pan, put 3 TBS olive oil.  Sear the fish on both sides and season with 1 tsp. chopped thyme, a pinch of cayenne, and 1 tsp. lemon juice.  Add ½ cup chicken or fish stock and finish in a 350-degree oven for 3-5 minutes until just done.

Asparagus Hash with Butternut Squash
1 c. butternut squash, peeled, seeded, and cut into ¼ in. squares
2 shallots, minced
1 bundle asparagus, de-stemmed and cut on a bias into ½ in. pieces
½ lb. shitake mushrooms, de-stemmed and sliced into large ribbons
Salt, pepper, and fresh thyme to taste
1 large handful of pea shoots
½ c. fresh cheese (queso fresco or farmer’s cheese) in crumbles

Just coat the bottom of a large saucepan with olive oil (not extra virgin).  When the oil is really hot, add the shallots and sweat for 1-2 minutes without allowing it to brown too much.  Add the squash, salt and pepper and thyme.  Toss the squash on medium-high heat until they begin to soften.  Add the shitakes and let them lightly brown before adding the asparagus.  Sauté for about 3 minutes or until tender but with a slight crunch.  Check salt and pepper.  Add pea shoots and toss until just wilted.  You can also just serve this over leaf lettuce.  Top with fresh cheese.