The Irregardless Cooks: Carolina Coastal Dinner

Let’s celebrate the beginning of summer with a seafood recipe straight from Arthur’s cookbook from the 80’s, The Irregardless Cooks. Check out this illustrated cover page from the original cookbook:

This Carolina Coastal Dinner recipe uses NC Flounder (our chef’s choice!) or you can use local trout.

If you’d like to try this recipe at the Cafe, order the Parmesan Crusted NC Flounder this week. Flounder filet crusted with a mixture of parmesan cheese and panko bread crumbs and baked. Served with sautéed bok choy and cilantro lime rice.

Make a reservation or call the Cafe at 919-833-8898.

See the recipe below:

Carolina Coastal Dinner
Serves four people
4 six to eight ounce filets of flounder or trout, cleaned
1 medium yellow squash, sliced
1 medium zucchini, sliced
2 tomatoes, peeled and sliced
one-half cup parsley, chopped
one-half cup breadcrumbs
one-fourth cup Parmesan cheese, finely grated
lemon juice
salt and pepper

Blanch squash and zucchini slices for one minute. Plunge into cold water to stop the cooking. Set aside.

In a blender or food processor mix parsley, breadcrumbs, and Parmesan cheese.

Lay filets on a lightly greased pan. Salt and pepper the fish. Lay tomato slices on top of the fish. Follow with the blanched squash and zucchini slices. Top each filet with the breading mixture, then sprinkle with lemon juice.

Bake at 350 degrees until fish is done (about twenty minutes, depending on thickness of the filets). Don’t overcook. Fish should flake easily.