Saturday, August 27, 2011

Hurricane Prep, and Sauteed Atlantic Gray Sole with Wine and Dill

Despite the roller coaster upgrades and downgrades of Hurricane Irene by the National Oceanic and Atmospheric Administration the past few days, Henry and I decided to play it safe and ready our bayfront home, kitchen and fridge this morning in Southampton, NY. Which for me, of course, means cooking up a storm!!!

Chlorine bath for the outdoor chaises, and dining table and chairs (photo: Lexi Van de Walle)
It took several hours, but we moved all the plants, garden ornaments, hoses, grill and extra tanks, bird feeders, hoses, doormats, secured the firewood, and threw the lawn furniture into the pool.
A light brush of olive oil adds a lot of flavor
Then I put some corn on the grill....
And, sauteed some unbelievably tender fillets of Atlantic Gray Sole in butter for just 3-4 minutes total....
...and finished the pan with some sauvignon blanc left over from last night's dinner party, fresh minced dill and a tad more butter.

About the Seafood
These Gray Sole fillets are from our favorite fishmonger, CorJ's just a mile from the commercial fishing dock at Shinnecock Inlet. Gray sole is also called "witch flounder" -- it's a flat fish, like flounder, and pale gray in color. "Witch flounder" are caught in the Atlantic off the East Coast. The fillets are pure white, relatively small and elegant. Gray sole can grow to as long as 24 inches and weigh 5 pounds (Source: James Peterson's Fish and Shellfish: The Cook's Indispensable Companion)

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