Friday, September 21, 2012

broiled fish with summer salad... 15 minutes

the goods:
3 tablespoons olive oil, divided
4 flounder fillets (my fish monger had breaded flounder on sale so I went with that, but plain flounder works just as well)
3 garlic cloves, minced, divided
5 medium tomatoes, cut into wedges
1 English cucumber, cut into half-moons
1 and 1/2 cups corn kernels (from 2 ears)
2 tablespoons lemon juice

Heat broiler. Drizzle 1 tablespoon oil on a rimmed baking sheet. Arrange flounder on sheet, flipping to coat in oil; sprinkle with one-third garlic and season with salt and pepper. Broil until fish is opaque throughout, about 5 to 7 minutes (more if it's breaded).
Meanwhile, toss together remaining 2 tablespoons oil, remaining garlic, and tomatoes; season with salt and pepper. Cover and refrigerate half the tomato mixture for tomorrow night's dinner. Stir in cucumber, corn, and lemon juice into remaining tomato mixture. Serve fish with salad.

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