Grilled Fontina and Caponata Panini
INGREDIENTS:
4 Flounder; (2-pound) cleaned
-and gutted
10 Cucumbers; peeled, seeded
-and cut into noodles
2 Limes; zest peeled and
-sliced paper thin, reserve
-juice
2 Lemons; zest peeled and
-sliced paper thin, reserve
-juice
2 Red bell peppers; seeded and
-sliced paper thin
2 tb Kosher salt
Salt and freshly ground
-pepper, to taste
4 Flounder; (2-pound) cleaned
-and gutted
10 Cucumbers; peeled, seeded
-and cut into noodles
2 Limes; zest peeled and
-sliced paper thin, reserve
-juice
2 Lemons; zest peeled and
-sliced paper thin, reserve
-juice
2 Red bell peppers; seeded and
-sliced paper thin
2 tb Kosher salt
Salt and freshly ground
-pepper, to taste
Rinse lemon and lime zest under hot water for 2 minutes. Toss cucumber, citrus zest and bell peppers in kosher salt and let sit for 30 minutes. Rinse and drain well.
Season flounder with salt and pepper. Grill on first side for 5 minutes, turn very carefully and grill for an additional 3 minutes. Baste with lemon and lime juice.
Filet flounder and arrange on top of cucumber noodles. Drizzle on lemon and lime juice to taste.
Busted for you by Gail Shermeyer 4paws@netrax.net
Season flounder with salt and pepper. Grill on first side for 5 minutes, turn very carefully and grill for an additional 3 minutes. Baste with lemon and lime juice.
Filet flounder and arrange on top of cucumber noodles. Drizzle on lemon and lime juice to taste.
Busted for you by Gail Shermeyer 4paws@netrax.net