Updated: Wednesday, 25 Jul 2012, 10:58 AM EDT
Published : Wednesday, 25 Jul 2012, 8:36 AM EDT
We're making Pan Seared Summer Flounder with Avocado Quinoa and Citrus Yogurt with Chef Nick Rabar of Avenue N restaurant.
2 ea. 4oz. Flounder Filets
1 cup Quinoa
2 cups Water
1 ea. Avocado
1 tsp Chopped Chervil
1 tsp. Shallots
10 ea. Cherry Tomatoes
2 Tablespoons Cider Vinegar
1 T Olive Oil
1 pinch Salt
1 Tablespoon Chopped Basil
1 cup Greek Yogurt
1 ea. Lemon, Juiced
1 teaspoon Honey
Season Fish with salt, pan sear over medium high heat until golden brown.
Flip and reserve. Bring quinoa to a boil and simmer until done. Cool.
Dice Avocado and add avocado and chervil to the quinoa. Mix tomatoes with vinegar, basil and olive oil.
Mix yogurt with lemon juice and honey.
Paint plate with citrus yogurt, add quinoa, top with fish and tomatoes.