View at Picasa 19-Jun-2010 07:42, Canon Canon PowerShot SD78, 3.2, 5.9mm, 0.077 sec, ISO 800

After several weeks of cooking Mediterranean dishes, it was time to shake things up so I went to the local Asian market in search of Thai basil. As luck would have it they were out so I picked up some lemon basil and made the most delicious baked flounder with soy vinaigrette.

View at Picasa 19-Jun-2010 07:04, Canon Canon PowerShot SD78, 3.2, 5.9mm, 0.04 sec, ISO 400

Lemon basil is grown primarily in northeastern Africa and southern Asia. It is aromatic with a fragrant lemon scent. It is a popular herb used in Lao, Indonesian, Thai, Arabian, and Persian cuisine.

Baked Flounder Fillets in Lemon Basil-Soy Vinaigrette
Serves 2

• two 6-ounce flounder fillets
• 1 garlic clove, minced
• 1/2 inch fresh ginger, minced fine (approx 1 Tablespoon)
• 1/4 cup lemon basil leaves, minced
• 2 tablespoons fresh lime juice
• 2 teaspoons soy sauce
• 1/4 – 1/2 teaspoon brown sugar
• 2 tablespoons olive oil
• 1 egg
• 1/2 cup flour
• pinch white pepper
• 1 – 2 Tablespoons of peanut oil
• cooking spray

Preparation:

1. Preheat oven to 400°F.
2. In a small bowl combine garlic, ginger, lemon basil, lime juice, soy sauce, and sugar. Whisk in oil until emulsified and set aside.
3. In a small bowl whisk egg seasoned with a dash of white pepper; in a shallow bowl or dish place flour and fluff with a fork. Dip fish first in the egg wash then dredge in the flour. In a medium skillet heat the peanut oil over medium high heat, add fillets and cook 3-4 minutes per side until lightly browned.
4. Arrange prepared fillets in a ceramic or glass baking dish, coated with cooking spray, just large enough to hold them in one layer. Whisk vinaigrette once again and then pour over the fish. Bake fish in middle of oven until cooked through, 5 to 7 minutes.

Inspiration: Gourmet June 1998

Suggested Side Dishes:

Bok Choy ala Black Tie Barbecue in Atlanta

View at Picasa 19-Jun-2010 07:05, Canon Canon PowerShot SD78, 3.2, 5.9mm, 0.067 sec, ISO 800

This bok choy recipe is divine. The sauce is the perfect blend of sweet, savory and it you add the red pepper flakes – a little kick.  Like spinach, bok choy cooks (way) down so plan accordingly.

View at Picasa 19-Jun-2010 07:05, Canon Canon PowerShot SD78, 3.2, 5.9mm, 0.05 sec, ISO 400

Oven Roasted Asparagus

Preparation: Spray baking sheet with cooking spray, arrange asparagus spears on the tray, drizzle with 1 -2 Tablespoons of the sauce from the Bok Choy. Bake at 400°F for 20 – 30 minutes (depending on the thickness of the spears).

Bon Appetit.