John Toth, The Darkroom Photography
Flounder with Blue Crab Salad & Honey Glazed Turnips from Sea Island
Chef Jordan Poteat of Sea Island dresses up flounder filets with Georgia blue crab salad and some turnips glazed with local honey for a plate full of fresh flavors.
Flounder with Georgia Blue Crab Salad and Honey Glazed Turnips
For flounder:
Ingredients:
4 fresh flounder filets, skin off
2 Tbsp. Georgia Olive Farms olive oil
Salt and pepper to taste.
Directions:
Salt and pepper to taste and sear gently in olive oil until cooked through. Fish should be golden brown and flaky. Serve on top of grits accompanied by Georgia Blue Crab Salad and Honey Glazed Turnips.
For Georgia blue crab salad:
Ingredients:
1 c. freshly picked Georgia blue crab
2 Tbsp. “O” Meyer lemon oil
1 Tbsp. Duke’s Mayonnaise
1 Tbsp. fresh lemon juice
1 Tbsp. fresh sliced chives
2 Tbsp. sliced toasted pecans
Salt, pepper and Tabasco to taste.
Directions:
Combine all of the ingredients except for the crab and mix well, Taste for seasoning. Gently fold in crab and reserve cold.
For Honey Glazed Turnips:
Ingredients:
10 ea. baby turnips (or carrots)
1 Tbsp. Broadfield honey
1 Tbsp. butter
Salt and pepper to taste
Directions:
Remove tops and blanch turnips until tender. Place into a sauté pan and gently sauté. Add honey and butter and gently stir until vegetables are glazed. Add salt and pepper and reserve hot.
Georgia bounty sources: Flounder and blue crab fresh from our local waters. Turnips and Broadfield honey from Broadfield Plantation. Olive oil from Georgia Olive Farms, Lakeland. All of these products are available at The Market at Sea Island.
