Tuesday, October 12, 2010

Tarragon Flounder (aka Mystery Fish) and Smashed Yams

Why "aka Mystery Fish" you ask?  Because I can't even be certain what type of fish it was we ate. Weird, I know.  Last month, a guy Matt works with gave us a box full of produce from his garden: tomatoes, zucchini, onion, jalepenos, awesome!. He is also apparently quite the hunter/fisher because we were also given salmon, ground elk, antelope steaks, and a white fish we guessed was possibly cod by the looks of it.  I don't have much of an issue eating happy, hormone/atibiotic-free, roaming wild in nature meat every once in a while (and the acupuncturist I've been seeing recommended I get more "animal products"). 

I defrosted the "cod" the other day and while at work I was thinking about what I could do with it for dinner that night. I had made lemon pepper cod the week prior, so I wanted to do something else. Having not come to a conclusion by the time I got home from work, I began flipping through my cookbooks in search of a recipe for in which I had all the ingredients. I was not feeling a trip to the grocery store. Alas! I found a solution to my predicament on page 192 of The Taste of Home Cookbook (thank you Donna Smith of Fairport, New York)!  So simple!

What You Need:
  • 2 flounder fillets (4 ounces each)...or your own special mystery fish of the evening
  • 1/2 C chicken broth (I used vegetable broth)
  • 2 Tbl melted butter
  • 1 Tbl minced fresh tarragon or 1 tsp dried tarragon (I used dried)
  • 1 tsp ground mustard
What You Do:
  • Place fillets in a greased 11x7x2 in baking dish (I used 8x8).  Combine remaining ingredients in a separate dish and pour over fish.
  • Bake uncovered at 350 degress for 20-25 minutes or until fish flakes easily with a fork.  Remove with slotted spatula.  Serve immediately. 
I served this up with some grilled asparagus and a new favorite of Matt's that is super simple...Smashed Yams:
  • I peel about 3-4 good sized yams (so we have some left over).
  • Dice up into about 1-inch cubes.
  • Place in pot and cover with cold water.
  • Cover, and bring to boil.  Keep at low boil for 8-10 minutes or until fork tender.
  • Drain, return to pot.
  • Mix with hand mixer until consistency you prefer.
That's it!  I do not add milk, butter, salt, pepper, NADA!  They have a creamy texture and sweet flavor and we think they are fabulous just the way they are :)  Go get your yummy does of Vitamin C, fiber, and potassium and smash up some yams!

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