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Summer produce gets another chance to shine in this Flounder With Tomato, Corn and Avocado Salsa, taken from a cookbook that focuses on ingredients easily found at farmers markets in Southern states.

Pacific flounder is preferred over Atlantic, which is being overfished, according to the Monterey Bay Aquarium's Seafood Watch list. Tilapia and halibut are sustainable substitutes.

1/2 lime
1 small ripe avocado, or 1/2 medium avocado
3 scallions
Leaves from 4 or 5 sprigs basil, plus chopped basil for optional garnish
Small bunch chives
2 medium cloves garlic
1/4 cup plus 1 tablespoon good-quality olive oil
Dash honey, preferably local
Dash ground cumin
4 saffron threads (optional)
Salt
Freshly ground black pepper
1 ear corn
4 medium tomatoes (about 2 pounds)
6 Pacific flounder fillets (about 6 ounces each)
1 tablespoon unsalted butter

Questions? We're here to help.

-- Jane Touzalin

By The Food Section  |  September 1, 2009; 12:00 PM ET
Categories:  Recipes  | Tags: Dinner in Minutes, recipes, shopping  
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Comments

I made this salsa the afternoon I read the recipe, with a few variations. I doubled the avocado, increased the cumin, substituted purple onions for scallions and added black beans. It was incredible!

Posted by: jhershelredpuppy1 | September 3, 2009 9:17 AM | Report abuse

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