FFwD: Almond Flounder (ahem, Tilapia) Meuniere

Matt had to go to a conference in DC for the week, so, in the name of pantry-and-freezer-emptying, I seized the masochistic opportunity to eat a stockpile of Nutrisystem meals that have been sitting around for over a year. I look at those boxes and see dollar signs, and I just can't bring myself to throw them out. They're nasty, though. Really nasty.

I don't mean to come down too hard on Nutrisystem. For some reason--desperation? a less-refined palate?--I didn't gag on them in the past. NS served me well both times I used it, and helped me lose 20+ pounds pre-wedding, then post-baby. Also, it always slaps me in the face with how few fruits and vegetables I eat in a day, when left to my own devices. Maybe it's because I'm just eating the meals to eat them, rather than as a means to an end, but I'm having a really hard time swallowing them. They may start accidentally falling in the trash can. hehe. Anyway. What this all leads up to is that, after a few of these wretched meals, I was really, really looking forward to this week's French Fridays with Dorie recipe: Almond Flounder Meuniere (pg 290 of Around My French Table.) I couldn't get my hands on flounder, so I used tilapia, for no reason other than that the cutlets were fairly flat, and I have it in my head, with no proof, that flounder is, too.

This fish couldn't be easier to prepare. Brush some egg yolk on one side of the fish, then dredge it in a mixture of ground almonds, flour, salt, pepper, and lemon zest. I had no lemons, so I took a chance and used orange zest. It was a delicious impulse. The fish is then cooked for a few minutes on each side in browned butter. YUM. I'm just sad that I haven't made this dish sooner. It's so easy and so tasty.

Conclusion: Loved it.

Unfortunately, I can't say the same for a catch-up recipe that I made last week. My freezer-purge finally prompted me to cook Short Ribs in Red Wine and Port (pg 254). Months ago, I bought frozen short ribs from the grass-fed beef guy at my farmer's market. I came home, threw them in my freezer, and haven't touched them since.

Who wants a fat sandwich?

I won't get too involved with the preparation, since it's so far in the past for everyone else, but I hated the outcome. I must have skimmed six inches of grease off the surface of the broth, and there were still great globules of fat on the bones. My stomach lurched just looking at them, and then when they turned out to just taste like stew beef (my most loathed enemy), I gave up and ate a bowl of Cheerios for dinner instead. For the record, Matt liked it. I hope the memory stands by him, because he's never having it again. ha!

Conclusion: Hated it.