Flounder With Green Beans & Potatoes & Sauce Gribiche

Total Time
Prep 10 mins
Cook 30 mins

Entered for safekeeping, from NY Times Magazine food and drink issue, October 20, 2013. Recipe adapted from Frank Stitt of Highlands Bar and Grill, Birmingham, Alabama. Flounder is sautéed.

Ingredients Nutrition


  2. Boil potatoes until just tender, approximately 15 minutes. Cut in half lengthwise.
  3. Blanch green beans and/or Romano beans until just crisp in salted water, approximately 3 minutes. Then shock in ice water and pat dry.
  5. In a bowl, mix all ingredients except parsley. Taste and adjust seasonings. When ready to serve, mix in parsley.
  6. FISH PAN:.
  7. Pat fish fillets dry with paper towels, and season with salt and pepper.
  8. In a pan large enough to hold all 4 fillets, or in 2 pans if not, heat the oil over moderately high heat until it is almost smoking, then add the fish, skin side up.
  9. Adjust heat to moderate and cook until golden and crusted, approximately 4 minutes. Flip and continue cooking until fish is almost done, approximately 3 minutes.
  10. Remove fish, and place on rack to keep warm.
  12. In another large pan, warm the butter over medium-high heat.
  13. When the butter foams, add potatoes, beans and shallots.
  14. Turn the heat to medium, and cook, tossing often, until the vegetables are slightly crispy, 3-4 minutes.
  15. Season vegetables to taste with salt and pepper.
  16. Plate fish, vegetables and sauce gribiche.