Thursday, July 18, 2013

Grilled Flounder in Lemon Soy Vinaigrette served with Zucchini Ribbons

Flounder with Zucchini Ribbons
Once I had to start buying bigger pants (recently), I decided it’s time to eat lighter and healthier.  I don’t do well with strict diets that specify a million foods that are off limits.  This marinated fish recipe proves that you don’t have to skimp on delicious taste even though you are eating healthier.

I found this recipe on the back of a package of frozen Flounder filets and decided to try it.  The lemon and soy sauce marinade was delicious and tangy, with the unbeatable flavor of the fresh garlic.  I really enjoyed how the vinaigrette delicately flavored the fish without being overpowering.  

Bonus recipe** Also included is my famous but oh-so-easy sauteed zucchini recipe.  It uses only 2 ingredients and cooks up in a flash!  It’s a perfect accompaniment to any weeknight meal.  Even my husband, who is not fond of zucchini really likes this side dish....can’t beat that!

4 Flounder filets (or fish of your choice)
2 garlic cloves, minced
¼ cup fresh lemon juice
¼ cup soy sauce
1 tsp sugar
¼ tsp salt
¼ cup olive oil


Prepare a piece of foil large enough to hold the 4 filets and spray with non-stick butter flavored (or regular) cooking spray.  Turn up the edges of the foil so that the liquid vinaigrette will not leak out.  I like to go around and pinch all four corners to make sort of a foil “bowl”.

In a small bowl, combine the minced garlic, lemon juice, soy sauce, sugar and salt.  Whisk in the oil gradually until the oil is emulsified into the liquid mixture.  

Pour the vinaigrette evenly over the files.  Preheat the grill on medium-high heat and place foil packet on the grill directly over the heat.  Cook about 4-6 minutes on medium high heat or until the fish is flaky and no longer transparent.  My filets were very thin so if your filets are thicker you may need more cooking time.

When the filets are done, place them on a plate, spoon the sauce over the filets and serve with a side of the zucchini (recipe below).  Use any extra sauce as a topping for the zucchini or over some wild rice on the side..  Delish!  

Zucchini Ribbons with Italian Herb Infused Olive Oil

The Italian herb infused olive oil that I used contains rosemary, garlic and basil.  Anything similar would work fine and it adds extraordinary flavor to regular old zucchini.  This zucchini is shaved into ribbons or zucchini “pasta” with the use of a vegetable peeler.  Perfect for a low carb side-dish solution.  I haven’t tried spaghetti sauce over the zucchini yet, but I have heard that this very thin zucchini is quite tasty as a substitute for pasta.

4-5 Zucchini
1 ½ tbsp Italian herb infused olive oil
Grated Parmesan cheese for garnish

Wash the zucchini thoroughly and dry with a paper towel.  Shave each zucchini with a vegetable peeler just as you would peel a carrot.  It gets kind of tricky once you get down to the very core of the zucchini so just do your best, it doesn’t have to be perfect.  

Sometimes I have to slice the very middle part thinly using a knife when it becomes impossible to use the peeler any further.

Heat the olive oil in a large skillet and saute the zucchini until it is soft - about 7 to 8 minutes.  When ready to serve, sprinkle the zucchini with grated parmesan cheese to taste.