How does this “sauce” sound as a topping for flounder?
Im making flounder and after the flounder is cooked I want to pour this mixture over the flounder:
-squeeze one lemon in a bowl
-add vineager (how much in your opinion?)
-add one very thinly sliced tomato
-add 1 clove of garlic minced
-finely chopped green onions
-salt and pepper everything
I want it to be liquidy. How does this sound?
And the flounder would be fried…salt and peppered only or should I do more to the flounder?
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4 comments a “How does this “sauce” sound as a topping for flounder?”
I have done something similar, just not used vinegar. I also used bell peppers and onions and steamed it on the grill wraped in in foil with butter. (don’t forget to vent the seam)
1 tsp vinegar, 2 cloves garlic minced-helps against the combined acid of the vinegar, tomato+ lemon. Possibly 2 tbsp dry white wine
Use lemon or vinegar, not both. They’re both acids, and generally the bright taste of lemon is more complementary to fish than vinegar. Especially if you’re already using a whole lemon.
Some fresh, chopped herbs would complete this — even if it’s just a little parsley.
I would put 2 teaspoons of vinegar.
It sounds really good, too bad I am allergic to fish.
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