Gluten Free Tasty

Crispy Flounder & Dill Tartar Sauce - EP 1

Gluten Free Tasty

Come explore the world of gluten free foods as our chefs share their diverse visions and backgrounds to create easy-to-prepare versions of your favorite foods. (38 Episodes)
Recipe
Crispy Flounder & Dill Tartar Sauce - EP 1
Prep Time: 10 minutes
Cook Time: 15 minutes
Calories: 285
Difficulty: Easy
Ingredients
  • ¾ pounds flounder (the smallest, thinnest fillets you can find)
  • Olive oil
  • 1 large garlic clove (sliced)
  • 6 red chard leaves, thick stems removed, thinly sliced
  • Juice of a lemon
  • ½ cup millet flour
  • ½ cup mayonnaise
  • 2 tablespoons finely chopped dill pickles
  • 1 teaspoons Dijon mustard
  • 1 cup white jasmine rice
  • 1 large shallot + 2 teaspoons (thinly sliced)
  • 2 red bok choy (or regular), thinly sliced
  • 1 bunch tatsoi, thinly sliced
  • 1 tablespoon soy sauce
  • 1 can (15-ounce) coconut milk, divided
  • 2 tablespoons freshly chopped dill
  • 1 tablespoon capers, drained and chopped
Method
In a medium saucepan, bring 1 ½ cups coconut milk to a boil. Stir in the rice and 1 tablespoon olive oil. Cover, and cook for 20 minutes. Remove from the heat and rest 10 minutes. Fluff with a fork and set aside. In a large cast iron or non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Saute the shallot until soft, about 3 minutes. Add the garlic and cook another minute until fragrant. Stir in the bok choy, chard, and tatsoi. Sauté until beginning to wilt, about 2 minutes. Add the lemon juice, coconut milk, and soy sauce. Simmer until the chard stems are tender and the liquid is reduced by half, about 4 minutes more. Taste for seasoning and add more salt as necessary. Transfer to a bowl. Rinse out the skillet and wipe clean. Coat the pan with a thin layer of olive oil and set it over a high flame. Add the millet flour to a large plate. Dredge the fish fillets with the flour until well-coated, shaking off any excess. Fry the fish in batches until golden brown and crispy, about 2 minutes per side. Remove to a plate lined with paper towels and repeat with the remaining fish. Season with salt and pepper. To make the tartar sauce: In a small bowl, stir together all the ingredients (mayonnaise, whole grain mustard, capers, dill, 2 teaspoons shallots, 2 teaspoons lemon juice) Taste for seasoning. Tartar sauce can keep for up to a week in the fridge Serves 4.