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Source: Food and Wine Quick from Scratch

Flounder with Herbed Couscous
A puree of flavorful flat-leaf parsley, scallions and lemon juice both flavors the couscous and acts as a sauce for the fish.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
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3/4 cup loosely packed flat leaf parsley leaves
2 scallions, chopped, including green tops
2 teaspoons fresh lemon juice
4 tablespoons cooking oil
2 1/4 cups water
1 1/4 teaspoons salt
3/4 teaspoon fresh ground black pepper
1 1/3 cups couscous
2 pounds flounder fillets, cut to make 4 pieces
1/4 cup all-purpose flour




In a blender, puree the parsley and scallions with the lemon juice, 2 tablespoons of the oil, 1/4 cup of the water, and 1/4 teaspoon each of the salt and pepper.

In a medium saucepan, bring the remaining 2 cups water to a boil with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir in 3 tablespoons of the parsley puree and the couscous. Cover, remove from the heat, and let sit for 5 minutes.

In a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Sprinkle the fish with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dust the flounder with the flour and shake off any excess. Sauté the fish until brown and just done, about 2 minutes a side for 1/2-inch-thick fillets. Serve the fish on the couscous with the remaining parsley puree on the top.


Wine Recommendation: Match the tartness of the lemon juice with an acidic white wine. Try a good-quality Soave or Orvieto from Italy.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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