Autumn Flounder with Smoked Broth and Kale Succotash
This delicious autumn-inspired flounder dish features tender flaky fish served in a smoky broth infused with fall spices. The succotash, made with hearty kale, sweet dates, and perfectly balanced with a chili agave butter, adds a touch of sweetness and earthy flavors. Prepare to delight your taste buds with this creative and comforting dinner entree.
ingredients
- 4 flounder fillets
- 4 cups fish or vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon olive oil
- 2 cups kale, stems removed and roughly chopped
- 1 cup corn kernels
- 1 cup diced red bell pepper
- 1/2 cup diced red onion
- 1/2 cup pitted dates, chopped
- 2 tablespoons unsalted butter
- 1 tablespoon agave syrup
- 1/4 teaspoon chili powder
- Salt and black pepper to taste
steps
- 1.
In a large pot, bring the fish or vegetable broth to a gentle simmer. Add the smoked paprika, cinnamon, and nutmeg.
- 2.
Season the flounder fillets with salt and black pepper, then gently place them into the simmering broth. Poach the fillets for about 5 minutes or until cooked through. Remove the fillets from the broth and set aside, keeping warm.
- 3.
In a separate large skillet, heat the olive oil over medium heat. Add the kale, corn, red bell pepper, and red onion. Sauté for 5 minutes or until the vegetables are tender.
- 4.
In a small saucepan, melt the butter over low heat. Stir in the agave syrup, chili powder, and a pinch of salt. Cook for 1-2 minutes until the flavors combine.
- 5.
Pour the chili agave butter over the sautéed vegetable mixture and stir well to coat. Add the chopped dates and cook for an additional 2 minutes.
- 6.
To serve, place a portion of the succotash on each plate, top with a flounder fillet, and ladle the smoked broth around the plate.
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