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1
Heat the olive oil in a large skillet over medium-high heat until hot.
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2
Add the onions and eggplant and cook, stirring, for about 3 minutes, until the onions are soft and translucent.
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3
Add the squash and bell pepper and cook, stirring occasionally, for another 5 minutes, until tender and light brown around the edges.
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4
Add the tomatoes, basil, garlic, and salt and pepper to taste and cook and stir until the tomatoes are just heated through, about 1 minute.
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5
Remove from the heat and cover loosely to keep warm.
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6
Rinse the fillets, pat dry, and season with salt and black pepper to taste.
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7
Combine the flour and cayenne in a small shallow bowl.
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8
Add salt and black pepper to taste and stir to mix.
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9
Pour enough canola oil to just cover the bottom of a separate large nonstick or cast-iron skillet and place over medium-high heat until sizzling hot (see Know-how, page 100).
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10
Dredge each fillet lightly in the flour mixture and saute in the hot oil for 2 to 3 minutes per side, until golden brown, flaky, and cooked through.
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11
Cook in batches if necessary to avoid overcrowding the skillet.
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12
Reheat the ratatouille if necessary.
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13
Transfer the fillets to a large serving dish or individual serving plates and serve hot with the ratatouille spooned over and around the fish.
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14
I love the way the nuttiness of the flounder brings out the sweetness of the vegetables in the ratatouille, but you can substitute any delicate, flaky white fish, like red or B-Line snapper, or catfish.
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15
The same goes for the ratatouille; try changing the mix of herbs (to include parsley, marjoram, or chives) and vegetables (such as cherry tomatoes, zucchini, red onions, and spinach) to make the most of whatever is garden-fresh.
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16
Spring onions are similar to green onions, but with slightly larger bulbs that pack a stronger onion flavor and quite a bit more heat.
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As their name suggests, you should be able to find them at your local farmers market or supermarket in the spring; you can use them as you would scallions or even large onions.
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18
The North and South Carolina beaches have long been considered prime fishing destinations, and we are lucky to have access to high-quality fresh fish, even as far inland as the Piedmont, where I live.
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19
In addition to grouper, the most common local seafood includes plump shrimp, soft-shell crabs, snapper, redfish, bass, marlin, wahoo, and stripers.
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20
Fresh-water fishing, on the other hand, yields catfish, trout, and more bass.
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I encourage you to make friends with your local fishmonger; by figuring out what sort of fish flourish in your area, you will be better equipped to buy the freshest, tastiest local seafood available.
