Ingredients:  Fluke fillet, baby baby bok choy, shallots, broccolini, shitake.  A little canola oil, a bit too much gyoza sauce (salty), lime juice.

I’ve been bringing my lunches to work on most days.  Yes, we have a cafeteria, but I usually do better on my own.  I pan saute-ed all ingredients, with the bok choy getting minimal treatment,  and assembled, with little bits of shitake mushroom on top.

Fluke with bok choy and shitake

At work, nuked two minutes.  Rating:  3.5-4.0 out of a possible 5.  Too salty! Next time, emphasize the lime!  Fluke isn’t exactly the most interesting fish on  the planet, either.  And, I just learned that the flounder family of fish aren’t sustainable.  The second fillet is in the freezer; going to try for a sushi prep on that one.  Or maybe a ceviche.


About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: Building a log home in rural western Massachusetts. Will be raising chickens and goats/sheep. Raising veggies and going solar.
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One Response to Fluke

  1. Pingback: Fluke Redux | Of Goats and Greens

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