Flounder with Marinated Cucumber and Creamy Sauce
- 3 small cucumbers
- 2 tablespoons plus 1 teaspoon white balsamic vinegar
- 2 tablespoons plus 1 teaspoon fresh lime juice
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely chopped dill
- Salt and pepper
- ½ cup Greek yogurt or mayonnaise for pareve version
- ¼ teaspoon honey
- 2 teaspoons finely chopped cilantro
- 1 teaspoon finely chopped mint
- 1 teaspoon finely chopped tarragon
- 6 (6-ounce) flounder fillets
- 1 tablespoon olive oil
- 1 tablespoon finely chopped chives
- Using a sharp knife cut 2 of the cucumbers lengthwise into very thin, slices. In a large bowl, combine the sliced cucumbers with 2 tablespoons of the vinegar, 2 tablespoons of the lime juice, the lemon juice, and dill and season with salt and pepper. Toss gently to coat the cucumbers; marinate for about 30 minutes.
- Meanwhile, peel the remaining cucumber, halve lengthwise. Seed, and slice. Set aside.
- In a small bowl, combine the yogurt, 2 tablespoons water, the remaining 1 teaspoon vinegar and 1 teaspoon lime juice. Add honey, 1 teaspoon of the cilantro, the mint, and tarragon. Stir until you have a smooth, spreadable sauce, thinning it with a bit more water if necessary. Season with salt and pepper, cover, and refrigerate. Season the flounder with salt and pepper. In a large nonstick skillet, heat the olive oil over medium heat. Lay the fillets in the pan and cook until lightly browned on the bottom, about 3 minutes. Flip the fillets and cook until just cooked through, about a minute more. While the fish is cooking, season the sliced cucumber with extra-virgin olive oil, salt, and pepper.
- Spread a large spoonful of the yogurt sauce in the middle of each Drain the marinated cucumbers, pat dry, and mound on the sauce. Top with the flounder fillets, spoon the sliced cucumbers over the fish and scatter the chives and the remaining 1 teaspoon cilantro on top.