Quick Steamed Flounder With Ginger-Garlic Mustard Greens
- 1 tablespoon vegetable or peanut oil
- 1 teaspoon toasted sesame oil, more for drizzling
- 3 garlic cloves, minced
- 1 1-inch-thick slice peeled fresh ginger root, minced
- 2 small bunches mustard greens, cleaned, stemmed and torn into pieces
- 1 tablespoon soy sauce, more for drizzling
- 2 flounder fillets, 12 ounces each
- Kosher salt and freshly ground black pepper
- Heat oils in a very large skillet.
- Add garlic and ginger and saute until fragrant and translucent, about 2 minutes.
- Add mustard greens, soy sauce and 3 tablespoons water, and saute until greens start to wilt, 2 minutes longer.
- Spread greens out in pan.
- Season flounder with salt and pepper, and place on top of greens.
- Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 6 minutes.
- If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time.
- Uncover pan and transfer fish to serving plates.
- If greens seem wet, turn heat to high to cook off excess moisture.
- Serve greens on top of fish, drizzled with a little more sesame oil and soy sauce, if desired.
vegetable, sesame oil, garlic, ginger root, mustard greens, soy sauce, flounder, kosher salt
Taken from cooking.nytimes.com/recipes/1016058 (may not work)