We've been on vacation in Charleston for the past week, and let me tell you, we had some AMAZING food! Charleston does not disappoint in the culinary department. But one thing the food isn't...healthy. We were traveling with a vegetarian, and it was particularly hard finding something that didn't have some sort of pig product in it (it is the South, after all!). At one restaurant, the homemade buttermilk rolls were actually served with "pork butter". So, needless to say, after last week, we are looking for some healthy meals again. This dish is something my mom made growing up. It is extremely fast (good thing, cause the in-laws are in town!) and very healthy. And it is pretty cheap, because you can use any thin white fish that they have at the market, and tilapia is usually always there and super inexpensive. I made this tonight with flounder because I really like the flavor of it (and it was also on sale at the 'Teet). Hopefully after eating a few healthy dishes like this, some of that pork butter will start magically melting off of my hips. Enjoy!
1 TBSP olive oil
5 cloves garlic, peeled and minced
1, 28-oz can good diced tomatoes in juice (I use San Marzano)
1/2 lemon, juiced
1 large handful basil, chopped
2 TBSP capers
1 lb flounder fillets
8 oz linguine, cooked to specifications
parmesan cheese
In a large skillet, heat olive oil and add garlic. Saute until fragrant, about 1 minute. Add tomatoes with juice and simmer about 5 minutes. Add lemon juice, basil and capers and simmer 5 minutes more. Add flounder in one layer over tomatoes. Cover. Cook for about 4-5 minutes until fish becomes opaque and flakes easily (don't overcook...we don't like mushy fish!). Serve fish on top of pasta and spoon sauce on top. Garnish with Parmesan.
Download PDF of Recipe
No comments:
Post a Comment