The Antarctic Armless Flounder (Mancopsetta Maculata) is a species of southern flounder found on subantarctic shelves, around Antarctic islands, and banks off East Antarctica.
Flounder is a type of flatfish of which there are circa 30 of flounder that can be found in tropical and temperate coastal waters of Atlantic and Pacific Ocean. Flounder lives on the ocean floor. It usually inhabits areas near the coral reefs, bridge piles and docks. This tasted delicious although, at the time I admit I didn’t cook it alone, and it shall likely be the only Antarctic example on this blog, but a box ticked, is a box ticked indeed.
Flounder with Pistachio-Herb and Caper Sauce
Ingredients
Sauce
Fish and Assembly
Instructions
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In a dry but heavy skillet or frying pan toast the pistachios over a medium low heat, tossing occasionally, until browned in spots and a light colouristation has begun, this shall take approximately 5 minutes. Remove the pan from the heat, let it cool, then finely chop the them.Watch the nuts closely once they become fragrant because they can move from toasted to burnt quickly. Cool before chopping so residual heat does not continue darkening them.
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Gently mix the chopped pistachios, the prunes, the garlic, parsley, mint and tarragon and combine with a spoon. Then add the kimchi brine, vinegar and capers in a medium bowl to fully incorporate. Season with salt to taste. Whisk in the oil and taste to determine if more seasoning is desired.
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Prepare the BBQ or a grill to a medium heat. Here you can select to use a chef’s knife, cleaver, or serrated knife and gently slice the fish skin crosswise into 1" to 2" wide marks; although we did not as the fish were smaller than some, hence 2 in the serving portion in the picture.Score only through the skin rather than deeply into the flesh, and keep the fish stable on the board while using the knife.
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Gently pat the fish dry and rub it all over with oil, and season with salt, cayenne and paprika. Grill the fish, without moving it, until you reach approximately 70% cooked through, slide a sharp thin knife into the flesh to check, this should be about 5 minutes. The skin should release easily from the grate when the fish is ready to turn. If it’s tries to stick, continue cooking.Treat the stated time as a guide because whole-fish thickness varies. Allow the skin to release naturally before turning; forcing it early is likely to tear the fish.
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Using a large fish spatula, turn the fish over and grill the second side until finished cooking through, the fish is done when a paring knife can easily pierce the flesh along the side), about 2 minutes.Check the thickest part is opaque and flakes readily away from the bone before serving rather than relying on the two-minute second-side timing alone.
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Transfer the fish to a platter and spoon the sauce over. Serve immediately.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 325.53kcal
- % Daily Value *
- Total Fat 13.70g22%
- Saturated Fat 2.23g12%
- Sodium 204.16mg9%
- Total Carbohydrate 5.46g2%
- Dietary Fiber 1.61g7%
- Sugars 2.37g
- Protein 43.35g87%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
