Flounder with Herbed Asparagus Rice and Salsa Verde
By Jessica RudolphPublished on March 3, 2025
Time
45 Minutes
Yield
Serves 4
Ingredients
1 cup long-grain white rice ½ cup extra-virgin olive oil, divided3 garlic cloves, minced, divided1½ teaspoons table salt, divided1½ cups water 1 cup parsley, chopped fine2 tablespoon capers, minced1 tablespoon white wine vinegar 1 pound asparagus, trimmed and sliced ¼ inch thick4 (4- to 6-ounce) skinless flounder fillets
Before You Begin
Sole or tilapia can be substituted for the flounder in this recipe.
Instructions
- Cook rice, 1 tablespoon oil, two-thirds of garlic, and ½ teaspoon salt in large saucepan over medium-high heat, stirring, until garlic is toasted and edges of rice are translucent, 2 to 3 minutes. Add water and bring to boil. Cover, reduce heat to low, and cook until liquid is absorbed, about 20 minutes. Off heat, let rice rest, covered, for 5 minutes.
- Combine parsley, capers, vinegar, 5 tablespoons oil, ¼ teaspoon salt, and remaining one-third of garlic in bowl. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add asparagus and ¼ teaspoon salt and cook until crisp-tender, about 3 minutes. Transfer to plate.
- Pat flounder dry with paper towels, then sprinkle with remaining ½ teaspoon salt. Heat 1½ teaspoons oil in now-empty skillet over medium-high heat until just smoking. Place 2 fillets in skillet and cook until golden, about 2 minutes per side. Transfer to plate. Repeat with remaining oil and fish. Stir asparagus and 2 tablespoons sauce into rice. Serve with remaining sauce.
Time
45 MinutesYield
Serves 4Ingredients
1 cup long-grain white rice
½ cup extra-virgin olive oil, divided
3 garlic cloves, minced, divided
1½ teaspoons table salt, divided
1½ cups water
1 cup parsley, chopped fine
2 tablespoon capers, minced
1 tablespoon white wine vinegar
1 pound asparagus, trimmed and sliced ¼ inch thick
4 (4- to 6-ounce) skinless flounder fillets
Ingredients
1 cup long-grain white rice
½ cup extra-virgin olive oil, divided
3 garlic cloves, minced, divided
1½ teaspoons table salt, divided
1½ cups water
1 cup parsley, chopped fine
2 tablespoon capers, minced
1 tablespoon white wine vinegar
1 pound asparagus, trimmed and sliced ¼ inch thick
4 (4- to 6-ounce) skinless flounder fillets
Ingredients
1 cup long-grain white rice
½ cup extra-virgin olive oil, divided
3 garlic cloves, minced, divided
1½ teaspoons table salt, divided
1½ cups water
1 cup parsley, chopped fine
2 tablespoon capers, minced
1 tablespoon white wine vinegar
1 pound asparagus, trimmed and sliced ¼ inch thick
4 (4- to 6-ounce) skinless flounder fillets
Why This Recipe Works
Salsa verde, an herbaceous sauce made from parsley, capers, vinegar, garlic, and olive oil, livens up mild flounder fillets. We stirred sautéed asparagus, plus a couple spoonfuls of the salsa verde, into a simple garlicky rice pilaf for a fresh-tasting accompaniment.
Before You Begin
Sole or tilapia can be substituted for the flounder in this recipe.
Instructions
- Cook rice, 1 tablespoon oil, two-thirds of garlic, and ½ teaspoon salt in large saucepan over medium-high heat, stirring, until garlic is toasted and edges of rice are translucent, 2 to 3 minutes. Add water and bring to boil. Cover, reduce heat to low, and cook until liquid is absorbed, about 20 minutes. Off heat, let rice rest, covered, for 5 minutes.
- Combine parsley, capers, vinegar, 5 tablespoons oil, ¼ teaspoon salt, and remaining one-third of garlic in bowl. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add asparagus and ¼ teaspoon salt and cook until crisp-tender, about 3 minutes. Transfer to plate.
- Pat flounder dry with paper towels, then sprinkle with remaining ½ teaspoon salt. Heat 1½ teaspoons oil in now-empty skillet over medium-high heat until just smoking. Place 2 fillets in skillet and cook until golden, about 2 minutes per side. Transfer to plate. Repeat with remaining oil and fish. Stir asparagus and 2 tablespoons sauce into rice. Serve with remaining sauce.
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