Tuesday, June 21, 2011

Back in Action!

Well, I have officially begun summer vacation and that means... NEW RECIPES! :-) Last night's winner...

Baked Pecan-Crusted Flounder with Squash Saute
Modified from April/May 2011 Clean Eating Magazine recipe

Not the prettiest plating, but I promise it was DELICIOUS!



- Olive oil cooking spray
- 4 4 oz boneless skinless Pacific flounder fillets, rinsed and patted dry
- 1 1/2 tsp honey
- 1 1/2 tsp mustard
- 1 packet stevia
- 1/4 tsp sea salt
- 1/8 tsp cayenne pepper
- 1/4 cup unsalted pecan pieces, toasted and finely chopped


- 2 tsp extra virgin olive oil
- 1 cup diced onion
- 2 medium yellow squash, sliced
- 1/4 tsp sea salt
- 1/4 tsp fresh ground black pepper

1. Preheat oven to 425*. Line a large baking sheet with aluminum foil and coat foil with cooking spray. Place fillets on foil.
2. In a small bowl, combine honey, mustard, stevia, salt, and cayenne. Brush tops of fillets with mixture, dividing evenly. Sprinkle pecan over top, dividing evenly, and coat tops of fillets with cooking spray. Bake for 12 minutes or until fish flakes easily with a fork.
3. Meanwhile, prepare squash: Heat oil in a large nonstick skillet on medium-high. Add onion and cook for 5 minutes or until begins to richly brown, stirring frequently. Add squash and cook for 4 minutes or until edges begin to brown. Add salt and black pepper, stir gently.
4. To serve, place equal amounts of squash mixture on each of 4 dinner plates, then top with 1fillet. Or, serve family-style on a platter.

The verdict: I loved the fish, but flounder was REALLY expensive, so I think I'll use a cheaper fish next time. Also, I think I would have used zucchini instead of squash. The plate was boring-looking with all the same colored food.

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