Friday, September 2, 2011

Steamed Flounder with Tomatoes and Peppers

This was actually really good! White fish tends to scare me a bit, but this was delicate and simple and delicious. I'd intended to have leftovers the next day, but that didn't really work out as I ate the whole thing. Ooops. I used a fillet of flounder, but this would work with any white, mild-flavored fish, like tilapia.

1 small fillet or flounder
1/2 a shallot, chopped (you could also use onion)
1/2 a medium red pepper, diced
1 medium tomato, diced (about 2/3 cup)
3 black olives, like Kalamata, cut off their pits and chopped
2 teaspoons extra virgin olive oil
salt and black pepper, to taste

you'll also need:
a small non-stick skillet with a tight fitting cover
heat-proof stirring spoon or other such implement

1. heat the oil in the skillet over low heat. Dump in the shallot, cover, and cook until it's translucent, about 3 minutes.
2. add the tomatoes and the peppers, stirring to get everything evenly distributed. Cover it again, and simmer until the tomato is starting to get soft, about 10 minutes. I also raised the heat a bit.

3. stir in the olives. If the mixture looks a little dry, add a bit of water, but the tomatoes will probably have made it moist enough. Place the fish on top of the vegetables, and season it with salt and pepper. Cover and simmer until the fish is milky white and just cooked through, about 5 minutes (I left it for more like 7).
4. serve it in a nice shallow dish like a salad plate. Or, you know, put it on anything you like. Fish makes you healthy!

I got this recipe from the book Serves One. So far, the best investment in a cookbook I've ever made!

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