Tandoori Flounder and Samosa-Style Potato Salad

Categories: Fish- Seafood

Ingredients

• 1 1/4 lb. small red-skinned potatoes, quartered
• 3/4 tsp. salt
• 1/2 tsp. turmeric
• 1/4 tsp. cayenne
• 1/4 tsp. black pepper
• 1 Tbsp. olive oil
• 1/2 small red onion, chopped
• 1 tsp. curry powder
• 1 cup frozen peas, thawed
• 1/2 cup cilantro leaves
• 2 Tbsp. olive oil
• 1 1/2 lb. flounder fillets
• 1/2 tsp. cumin
• 1/2 tsp. dried thyme
• 2 Tbsp. butter, melted
• 1 Tbsp. lemon juice

Directions

1. Place potatoes in a saucepan and cover with

2. lightly salted water; simmer 12 minutes. Drain and place in a bowl. Combine salt, turmeric, cayenne and black pepper in the same saucepan, heat olive oil over medium heat; add onion, curry powder and half of the salt mixture. Cook 2 minutes, then fold into potatoes. Stir in peas, cilantro leaves, and remaining olive oil,

3. Place the flounder fillets in a baking dish. To remaining salt mixture, add cumin and dried thyme. Rub over top of fillets. Drizzle with melted butter and lemon juice. Bake at 450 degrees for 12 minutes, until cooked through.

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