Game Changer

Cornmeal Crusted Flounder with Yellow Squash Tartar Sauce

There are two things I am sure of: Mayo is good. Yellow Squash is not. And sure, I’ll give you that there may be shades of gray on this one, but have you ever found yourself saying, “Man, I’m so glad the chef decided on yellow squash!”. Watery, bland, and reminiscent of banquet steamed veggies, I was pretty sure I could go the rest of my life without it. But Mayo on the other hand: dip your fries in it, slather it on a turkey club, or use it as a base for a potato salad. It doesn’t matter. It’s delicious. Well friends, the game has just been changed…

With my clear aversion to all things yellow squash, why on earth did I have one in my fridge? I still don’t have an explanation or a memory of said purchase, but unless this was some mean trick, it must have been me who bought this poor wannabe excuse for a zucchini. Well what’s that saying? You’re better off being lucky than smart? Yeah, that’s the one.

So when we picked up some day boat flounder from the Green Market, I immediately thought of one of my favorites. What goes with a crusted flounder better than tartar sauce? Well (here’s the game changer!); I give you my yellow squash tartar sauce over cornmeal crusted flounder served  with a Hoegarden braised cabbage and roasted broccoli. Truly delicious!

I can’t promise this method will convince you to forego mayo the rest of your life but it does seem like an extremely viable healthy alternative that is dairy-free. And all it takes to get the recipe is a comment letting me know how you love your mayo! And don’t be ashamed if your honest answer is “in a spoon”. You won’t be the only one…

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One Response to Game Changer

  1. Kiley says:

    I personally like my mayo… in the jar, and not touching my food. AND, I happen to like yellow squash, even after your very unappetizing description of it! 🙂 But this sounds like a perfect substitute for that yellowish, tartish, egg yolk and oil glob of goo you call mayo. Thanks!

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