Last week, my Local Box included 3 beautiful Asian pears. I used one of them to make Asian Pear and Veggie Stir Fry and was planning to use the others to make an Asian Pear Tart.
I changed my mind mid-week however, when I realized that I had all these lovely fresh veggies in my fridge. (I also realized that I didn’t have time to make a fancy dessert). .
So I came up with this savory dish for dinner instead.
This would be a great summer dish for entertaining, since The Asian Pear and Cucumber Relish should be made a day ahead (to allow the flavors to blend). And the Savory Red Cabbage Slaw is super easy if you have a grater (you do have a grater, don’t you?) and can be made ahead as well.
3 small cucumbers (I used pickling cukes)
2 Asian pears
2 T. honey
1 T. champagne vinegar
1 T. olive oil
1/4 t. salt
1/4 t. cinnamon
1/2 head red cabbage ( or green)
1 med-lg.locally grown carrot, grated
2 garlic cloves, minced
juice from 3 lemons (1/4 cup)
2 T. olive oil
1/2 t. oregano
1 t. salt
1/4 t. pepper
5 founder fish fillets (or any mild-tasting fish)
3 T. olive oil
Dice the pears and cucumbers and place in a large bowl.
Add honey, olive oil, champagne vinegar, salt, and cinnamon. Combine and allow to marinate overnight.
Finely slice the cabbage.
Grate the carrot.
Combine the cabbage, carrot, and minced garlic in a medium bowl. Pile it up like this so that you can pretend you’re making a healthy ice-cream sundae.
Combine the olive oil, lemon juice, salt, and spices in a small bowl and toss with the cabbage mixture.
Place the flounder fillets on a tray and pat dry.
Brush with 1 T. olive oil and sprinkle with taco seasoning.
Add 2 T. olive oil to skillet and turn heat to high.
When oil is hot, place fish in pan, seasoning side down.
Fry for 3 minutes and then turn over.
Sprinkle remaining taco seasoning on fish, and fry for 2 more minutes.
Plate and serve while the fish is hot and the salads are cold!
- Asian Pear and Veggie Stir Fry (greenling.com)
- asian pear bundt cake with five-spice swirl (foodiejoanie.wordpress.com)