–3 fillets of flounder (thawed from frozen)
–green onions (3 stalks, divided)
–red potatoes (small, 4)
–rosemary (fresh if possible)
–salt and pepper
–butter lettuce (one-half package)
–toasted walnuts (6 to 8 halves)
–strawberries (fresh, 6 to 8, sliced)
–young squash (yellow, 2, small)
–sesame – ginger salad dressing (I use Paul Newman’s)
1 – Place the flounder in the bottom of a large, wide-mouthed, baking dish with a very little water. Drench in lemon juice. Season with coriander, ginger, garlic powder, salt, pepper, and olive oil. Sprinkle 1 chopped green onion on top. Set aside.
2 – Wash and dice potatoes in 1-inch pieces. Place in a covered baking dish with 1 inch of water. Season with salt, pepper, rosemary, olive oil. Microwave on high for 15 minutes. When finished, keep covered to preserve warmth.
3 – Place one-half package of butter lettuce in a mixing bowl. Slice strawberries and place in a small microwaveable bowl. Add walnuts to the bowl. Squeeze honey on top; then stir gently. Add the strawberries and walnuts to the lettuce. Peel and dice the squash, and then add to the lettuce. Chop 2 green onions and add to the bowl. Season the lettuce with salt and pepper. Add sesame – ginger salad dressing to taste.
4 – Microwave the flounder for 4 and one-half minutes on high.
5 – Serve the salad as a first course. Then serve the flounder hot, with the potatoes as a side.
–flounder and potatoes adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.