now with drawings

flounder with caramelized onions and our home-grown grape tomatoes

It’s like I all but stopped cooking all of a sudden – is it the end of summer that’s wearing me down? In my heart I am ready for fall, bring on apple picking and cider and warm apple pies. I’ve a few ideas up my sleeves on roasting, poaching, baking, or stewing squashes. Somehow, the weather in New York this last week really took the wind out of my sail. I am so over summer. And with 95% expected humidity today, I could use a change for the weather when a sweater and a hot coffee are required.

Still, KS and I prefer to eat homemade meals made by us at home as opposed to running for takeout across the street. Yes, takeout is plentiful and often good here in New York, but it does get a bit tiresome after awhile. At least for me. As a child I never understood why my father preferred to always eat at home than go out – and lately it’s dawned on me – sure the clean up is minimized and your kitchen is always spotless, but the eating at home, for me, feels better. It’s calmer and more wholesome than going out. It actually rebuilds me from a weary day. I’d rather work from home late at night after a homemade meal than stay late in the office with take-out. Maybe I’m in the minority.

With a bit more time on his hands lately, KS has made it a point to go to our green market on Wednesdays. With my commute to and from work and my hours, I miss this green market entirely, but KS diligently goes and tries to get there early so that he could have his pick of produce. And this Wednesday, inspired by the flounder we ate in South Carolina, he was drawn to the flounder at the fish stand. He picked up a few fillets and asked me if I could perhaps bake the fish.


Absolutely – flounder is one of my favorite fish and if you’ve never had one, it’s a good one to try. Its delicate and mild texture and flavor lend itself well to frying and baking. I’ve never tried poaching it – I’d imagine it would quickly fall apart though. Aside from founder’s appealing taste, I always got a kick out of its looks. Flat and smooth, with two little bulging eyes on one side, it’s a fish that always made me smile. It’s so cartoon-like, that I was compelled to draw you how it looked. And there you have it right above – my first foray into blog doodling! It ain’t Titian, but it does resemble a fish.

Baked Flounder Fillets in Lime-Soy Sauce
Gourmet, June 1998
Serves 2

two 6-ounce flounder fillets
1 garlic clove
2 tablespoons fresh lemon juice
2 teaspoons soy sauce
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons olive oil

Preheat oven to 450°F.

Arrange fillets in a ceramic or glass baking dish just large enough to hold them in one layer. Mince garlic and in a small bowl combine with lemon juice, soy sauce, sugar, and salt. Whisk in oil until emulsified and pour vinaigrette over fish.

Bake fish in middle of oven until just cooked through and no longer translucent, 5 to 7 minutes.

Note: The picture shows you caramelized onions and fresh grape tomatoes – I decided to serve the flounder with onions that I caramelized separately, and our rooftop tomatoes are finally ready to eat, so we pretty much serve them with everything we can! Sorry, it’s not part of the ingredient list above, but it’s easy enough to add if you want to recreate the exact same meal.

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