RECIPE: Fluke (Flounder) Fish Tacos

To prep and cook the fish. Slice the fish in half lengthwise to make smaller filet pieces (3 to 4-inch long pieces). Cut any long pieces in half. Season both sides with salt and pepper. Have 3 bowls ready with flour, egg, and panko bread crumbs seasoned with the spices. Dip each filet piece in flour first, then egg, and finally press into the bread crumbs on each side. Put in the refrigerator until ready to cook.

Make the toppings, set aside in bowls that will go on the table.

Fresh Salsa: Combine chopped fresh tomatoes, seeds squeezed out, (Maine Backyard brand are good winter tomatoes) with 1 tablespoon or so finely chopped red onion and red pepper, some chopped cilantro, a minced garlic clove, olive oil, and squeeze of a lime. Taste and adjust.

Cilantro Lime Sauce: In a food processor, add about a cup of Hellman’s mayo with a good handful of chopped cilantro (about half a bunch), pinch of salt, and squeeze of 1/2 or 1 lime, depending on juiciness. Process until smooth. Taste and adjust.

Slaw: Combine thinly sliced green cabbage, maybe some red for color, and a grated carrot.

Heat a heavy skillet, add a bit of olive oil and butter, and cook the fish until golden on each side, approximately 3 or 4 minutes per side (though this can change depending on thickness). The amount of oil/butter depends on the size of the pan – but it should be enough to get the crust golden. While the fish is cooking, heat the corn tortillas according to package instructions.

Place everything on the table — the bowls of toppings, fish on a platter, and tortillas in a basket so everyone can help themselves.