- 1 large poblano chile pepper, cut into thin strips
- 1/4 cup plus 1 teaspoon extra-virgin olive oil
- 1 small onion, thinly sliced
- 1 ear of corn, kernels cut off
- 1 garlic clove, minced
- 1/2 large Hass avocado, diced
- Juice of 1/2 lemon
- 1/4 cup chopped cilantro
- Salt and freshly ground pepper
- Four 6-ounce flounder fillets
- All-purpose flour, for dredging
- In a large nonstick skillet, spread the poblano strips in an even layer and cook over high heat, without stirring, until lightly charred, 3 minutes. Add 1 teaspoon of the olive oil and the onion and cook over moderate heat until the onion is lightly browned, 3 minutes. Add the corn and garlic and cook, stirring, until heated through, about 2 minutes. Transfer the relish to a bowl and let cool to room temperature. Gently fold in the avocado, lemon juice and cilantro and season with salt and pepper.
- Season the flounder with salt and pepper. Dredge the flounder in the flour, shaking off the excess. In each of 2 large, nonstick skillets, heat 2 tablespoons of the olive oil until shimmering. Add 2 fillets to each skillet and cook over moderately high heat until golden brown on the bottom, about 3 minutes. Turn and cook just until the fillets are white throughout, about 1 minute longer. Transfer the flounder to plates and top with the poblano relish.
One Serving 352 cal, 21 gm fat, 2.8 gm sat fat, 12 gm carb, 3 gm fiber.
This delicate fish and its smoky relish need a Chardonnay that isn't overwhelmingly rich, with a touch of smokiness from French oak.