Mound of Flounder with Simple Salad and Sweet-Savory Red Potatoes

Here is another easy one, especially considering it allows for sloppiness. Though they're a bit atypical, the salad and potatoes are easy -- in fact, they have been covered in past posts -- and the fish is a classic cast-iron prep. If you don't have a cast-iron skillet, a regular will do. As always, adjust portions as needed.



INGREDIENTS
For Fish:
- Flounder filet
- Kosher salt and black pepper (a few dashes)
- Crushed red pepper (about 1 tsp)
- Flat-leaf Italian Parsley (chop a handful for raw filet, chop a handful for garnish after  -- it's best to do the chopping immediately before you need it, the flavors will be most alive)
- Dash olive oil to coat
- 3/4 cup peanut oil (for frying)

For Potatoes:
- 2 red potatoes, cubed
- crushed red pepper (1 tsp)
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/2 tsp ground coriander
- 1/2 tsp salt and 1/2 tsp black pepper
- 1 tbsp olive oil

For Salad:
- Red or green leaf, Boston or Romaine lettuce
- 1 carrot, julienned
- Feta or Goat cheese to top
- 2-3 radishes, sliced
- Handful of almonds, toasted and crushed
- Kosher salt and black pepper (to taste)
- Your favorite dressing (oil and vinegar, or a fruit-based vinaigrette, is suggested)

Pour a tall one and let's get started ...

First, the fish should be room temperature when you season it. Prepare a dry rub of the oil, salt, pepper, crushed red pepper and parsley and apply to fish, lightly rubbing into the flesh. Let fish sit for the moment at room temp. Add cooking oil to skillet and place on burner, heating to med-high heat.

Second, pre-heat oven or convection to 425 F. Cube potatoes, place on baking sheet and season, tossing to coat. Place in oven, they will take approx. 20 minutes to finish. Occasionally stir with spatula and check doneness with fork.

Third, wash lettuce and dry/spin. Chop vegetables and combine with lettuce, carrots and radishes in a bowl. Reserve cheese, nuts and dressing until you're almost ready to serve.

Next, when oil is ready (wet your fingers and splash a few drops of water in it -- when it cracks, you're ready) place fish in it face down and let cook for 3 minutes, frequently slipping a metal spatula beneath to prevent sticking (you should have enough oil to prevent this). Flip, and cook another 2-3 minutes. The flesh and skin should start to become crispy when done, and the flesh of the fish will want to break apart. Carefully remove from oil to a plate and dab with paper towel to remove excess oil. Let cool a moment.

In the meantime, the potatoes should be done or close at this point ... when a fork can easily penetrate and cubes are soft, all is good. Remove from heat.

The flounder is likely inclined toward falling apart -- LET IT!!! Plate it, allowing it fall into a mound. It's actually easy to eat this way, and will taste fantastic no matter what. The cast-iron and oil will have worked their magic. Garnish with remaining chopped parsley.

Add final ingredients to salad. Plate everything and enjoy with a cold glass of Pinot Griogio, Chenin Blanc or Sauvignon Blanc.

Tonight's music: Watching My Life Go By by Michael Hedges and Funnel Cloud by Hem.

Technology tip: Turn off the TV, put down the cellphone ... unplug and go outside. Enjoy that morning or afternoon sun, or that autumn moon ... listen to the late season birds ... talk a walk ... reconnect your soul.