Flounder Saute With Asparagus And Crab Vinaigrette
- 1 bunch asparagus (about 12 ounces), woody ends removed, cut into 1-inch pieces
- 2 teaspoons fresh lime juice
- 3 teaspoons olive oil
- 1 cup lump crab meat, picked over for shells
- Salt and freshly ground black pepper to taste
- 2 tablespoons all-purpose flour
- 4 3-to-4-ounce flounder fillets or 2 8-ounce fillets, split down the center
- Bring a medium-size pot of water to a boil.
- Add the asparagus and blanch until tender, but not soft, about 3 minutes.
- Drain and place under cold running water until cool.
- In a medium-size bowl, whisk together the lime juice and 2 teaspoons of the olive oil.
- Toss in the asparagus and crab meat and season with salt and pepper.
- Set aside.
- Place the flour on a plate and season to taste with salt and pepper.
- Lightly dust the flounder on both sides with the seasoned flour.
- Heat the remaining teaspoon of olive oil in a large, heavy nonstick skillet over high heat.
- Place the flounder in the pan and saute on one side for about 90 seconds.
- Turn the fish over and immediately divide the asparagus and crab mixture evenly among each fillet, spooning the mixture into a mound.
- Remove from the heat.
- Cover the pan and let stand for 1 minute.
- Divide among 4 plates and serve immediately.
lime juice, olive oil, lump crab meat, salt, flour, flounder
Taken from cooking.nytimes.com/recipes/6778 (may not work)