It is spring break week! For anyone who wasn't able to plan a vacation to paradise, you can at least pretend with a tropical meal.
We served this grapefruit salsa over broiled flounder with cheddar cheese biscuits on the side. The meal pairs nicely with a crisp and mildly tropical beer, like Rouge's Seahorse Pale Ale. Plus, Rouge supports ocean conservation with the proceeds from this beer to help keep the beach waiting for you next year!
For the Fish:
Put oven to broil, high. Place 2/3 lb. flounder fillet on baking sheet. Sprinkle with a few shakes of sea salt, cracked pepper, paprika and onion powder. Drizzle olive oil over top. Broil for 5-10 minutes, or until fish has turned white all the way through.
For the Salsa, mix together the following ingredients:
-the wedges scooped out from one grapefruit, include about half the juice
-1 small jalapeno, finely diced
-1/4 red pepper, finely diced
-1 slice of red onion, diced
-2 tbsp. corn
-4 sprigs fresh cilantro, diced
-salt and pepper to taste
-Note: if you have a very tart grapefruit, keep adding a pinch of sugar until it tastes right
For the Biscuits:
-1 cup all purpose flour
-1/2 tsp baking powder
-1/4 tsp baking soda
-1/4 tsp salt
-1/4 tsp garlic powder
-1 tbsp. butter, melted
-1/2 cup milk
-1/2 cup shredded cheddar
Preheat over to 400ºF Whisk together dry ingredients. Add milk and butter and stir until dry mixture is absorbed. Add cheese and stir. Bake for 10-15 minutes or until tops are turning golden brown.
The timing works perfect if you make the salsa in advance. Put the biscuits in while you season the fish, and throw the fish in while the biscuits are cooling. Enjoy!