Andrew Zimmern, the host of Travel Channel’s Bizarre Foods, came up with this recipe when his son, Noah, declared that a sea bass served at their local Italian restaurant was the best fish dish he had ever tasted. “My ego was destroyed, so I created this version to win him back,” Zimmern says. Slideshow: More Seafood RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners.
Sweet, slightly acidic verjus is the pressed, unfermented juice of unripe grapes. It is available at specialty food stores. Yuzu juice, from the Japanese citrus fruit of the same name, is available at Japanese markets and online at marxfoods.com.You have to pay attention when cooking flounder. If the pan is too hot, the fish turns to mush; too cool, and it goes rubbery.