Italian Flounder

May 24, 2010 • Light and Tight Series, Recipes, Seafood, Simple Classy Series

Monday arrives like the day after a momentous vacation ends. With all the makings of a perfect nadir my mood is freakishly somber as if the only thing that could possibly mimmic the previous week’s excitement would be if the Northern lights would light up the sky as monkeys riding unicorns galloped around the neighborhood. Unfortunately, as with all things fun, an end is inevitable and recovery is necessary.

“Recovery” might be a bit dramatic. Acclimate is more in order for what ails me. So I cook. Because nothing challenges me more than creating and little distracts me more than minding the smells and sounds of sauteed onions and garlic with fresh herbs and ripened tomatoes and such. Such being butter, wine or olive oil and in this particular dish I’m throwing caution to the wind and using all three. I long to be impressed. I want to marvel over something. Being in the sun, watching the waves give way to the sand strewn shore and spying the occasional silent ship on the horizon–the colors (sigh) emerald green, umber and amber, silver and magenta all of which gave me much to marvel over. I didn’t want to leave. Can you tell I was just at the beach? And yet in my little world back home away from the sand and the surf I can somehow relate the likeness of the beach experience to that of a sauteed beautiful mess of colors deep in hues and rich in aromas. Maybe it’s a stretch and maybe my recovery I mean acclimation merely consists of finding the same beauty in my world as was so freely present in Key Largo. Yes, beauty is easier to come by in some places as opposed to others but how glorious it is to discover artistry inconspicuously hidden among the unlikely. Ha! Now that brings new meaning to “when life gives you lemons, make lemonade.” And thus, I cook. A little inspiration from an Italian restaurant nestled in a cove overlooking the Atlantic Ocean, I brought back a to-die-for recipe. Seafood, of course being close to the ocean was in abundant supply and found its way on my dinner plate nearly every night I was there. I kept reminding Christian, “Let’s get food we can’t get back home.” He agreed so shrimp, grouper, fresh tuna, and lobster were welcomed cuisine we could not resist. Expectantly, sauteed shrimp and pasta was a hit among the Italian restaurants we frequented. Being fresh out of shrimp, flounder seemed a gallant substitute. It seems my imagination has paid off again. And yes, sometimes I do make disappointing choices. But not tonight because I closed my eyes and soaked in my memory of salty sea breezes and picturesque sunsets as I envisioned the colors I actualized the likeness in the form of cuisine. The flavor and colors speak for itself.