From The Week
- 1 tbsp vegetable or peanut oil
- 1 tsp roasted sesame oil, more for drizzling
- 3 garlic cloves, minced
- One 1-inch-thick slice of peeled fresh ginger root, minced
- 2 small bunches mustard greens, cleaned, stemmed, and torn into pieces
- 1 tbsp soy sauce, more for drizzling
- 2 flounder fillets, 12 ounces each
- Kosher salt and freshly ground black pepper
Heat oils in very large skillet. Add garlic and ginger; sautÃ© until fragrant and translucent, about 2 minutes. Add mustard greens, soy sauce, 3 tablespoons water; sautÃ© until greens start to wilt, 2 minutes longer.
Spread greens out in pan. Season flounder with salt and pepper; place on top of greens. Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 6 minutes. If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time. Uncover pan and transfer fish to serving plates. If greens seem wet, turn heat to high to cook off excess moisture. Serve greens on top of fish, drizzled with a little more sesame oil and soy sauce, if desired. Serves 2.