Crispy Summer Flounder over Scallion-Corn Ragout

From Blue Ribbon Recipes

Fish and Seafood Recipes

Preparation Time: 30 minutes

Start to Finish Time: 60 minutes

Yield: 4-6 servings

Toasted wheat germ and cornmeal combine to create a light, crunchy crust for this delicate fish (a.k.a. fluke), which also tastes wonderful with homemade tartar sauce. Soaking the fillets in milk before cooking plumps the meat and helps keep it moist.

• 1-1/2 pounds boneless summer flounder (fluke)
• 1 cup milk
• 2 bunches scallions (about 6), trimmed, thinly sliced
• 6 tablespoons olive oil, divided
• 2 garlic cloves
• 4 cups corn kernels (about 5 ears of corn)
• 1/2 cup toasted wheat germ
• 1/3 cup cornmeal
• 1/2 teaspoon kosher or sea salt, plus extra to taste
• 1/8 teaspoon cayenne pepper
• 1/2 cup packed small fresh basil leaves
• 1/4 cup minced chives
• 1 large lemon, cut into 6 wedges

Place fish in a large dish and cover with milk. Refrigerate 30 minutes.

In a large skillet over medium heat, cook scallions in 2 tablespoons oil until softened, about 1 minute. Stir in garlic and corn. Cook 3 minutes. Reduce heat to low, cover, and keep warm.

Combine wheat germ, cornmeal, salt, and cayenne pepper in a large, flat dish. Whisk to mix.

Remove fish from refrigerator and drain off milk. Dredge fillets in wheat-germ mixture and place on a baking sheet.

In a large nonstick skillet on high setting, heat 2 tablespoons oil. Add half the fillets and cook 3 minutes per side, adjusting heat slightly if they start to brown too fast. Transfer cooked fillets to a platter. Add remaining oil to skillet and cook remaining fillets.

Just before serving, stir basil and chives into scallion-corn ragout. Season with salt to taste. Spoon ragout onto each plate and top with a fish fillet and lemon wedge. Let guests squeeze lemon over fish at the table.

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