Michael (Symon) and I are fighting.

Lovers’ quarrels, you see.

Aren’t we cute like that?  

(Although personally, I’m just in it for the make up sex.  But don’t tell him that.  He thinks I have “principles” and “stances”.  A “side to my story”.  Lies, all around.)


We are fighting because I did not listen to a word he said in his recipe for slash-and-burn grouper.

I didn’t slash.

I didn’t burn.

I didn’t even use grouper.


“You think you know a person…,” he said solemnly.  As he shook his adorable bald head sadly and then stormed out of my imagination.

Sigh.  He’s so hot when he’s angry.


It’s okay.  He’ll be back.  (They always are.  Besides, we’re only halfway through Live To Cook.  He can run.  But he sure as hell can’t hide.)

And in the meantime, I’ll be waiting here.  With this jerk seasoned flounder that was far too thin to slash or burn without turning the whole meal into a charred and completely disfigured mess (we are talking five car pile up kind of distortion.  Not pretty.).  But due to some island jerk seasoning that I bought while on a cruise to the Bahamas last year and the delicious lime and roasted bell pepper sauce that I listened to word-for-word-so-help-me-god (did you hear that, Michael honey?  I can so too follow directions.) was absolutely fantastic.

That I served with Bittman’s barley succotash salad.

A shameless attempt to make Symon jealous.  Because if there’s anything better than make up sex.  It’s make up sex tinged with a hint of jealousy.

In the words of that big red Kool-Aid man.  Ohhhhh yeahhh.


Slash-and-Burn Flounder
Serves 6, adapted from Symon’s Live To Cook

6 6-oz flonder fillets (Symon uses skin-on black grouper)
2 tbsp island jerk seasoning that I purchased in the BAHAMAS last year
1 tsp olive oil
1/2 cup vegetable stock (Symon calls for shrimp stock)
juice of 2 limes
4 tbsp unsalted butter, cut into pieces
1 roasted bell pepper, peeled, seeded and finely diced (I used green, Symon used red)
1/2 cup fresh cilantro

1. If your fish is thin, like mine was, then just seasoning with the jerk seasoning.  Heat 1 tsp olive oil in a non-stick skillet.  Fry the fish for three minutes, about 2 minutes on one side and 1 on the other, or until done.

2. If your fish is thick, like Symon’s.  Preheat the oven to 375.  Cut a pocket horizontally through the fish about 2 inches wide and 2 inches deep.  Spread about a tsp of jerk seasoning in each fillet.  Heat an ovenproof saute pan over medium heat and add the olive oil when hot.  Pat the fillets dry with a paper towel, season lightly with salt and lay them in the hot pan.  lt brown for 3 minutes and then gently turn them.  Place the pan in the oven for 3-5 minutes or until the fish has reached an internal temperature of 140.  Remove fish to a warm plate and set aside.

3. Add the stock and lime juice to the same pan that you cooked the fish in.  Simmer and then reduce by half.  Remove from the heat and whisk in the butter and then the bell pepper.  Pour over the fillets and garnish with cilantro.

Barley “Succotash”
Serves 4, adapted from Bittman’s How To Cook Everything Vegetarian

2 tbsp olive oil
1 cup pearled barley
salt and freshly ground black pepper
1 tbsp minced garlic
1 bag frozen lima beans
3 ears worth of corn kernels
1 green bell pepper, cored, seeded, chopped
2 scallions, thinly sliced
1/2 cup chopped parsley

1. Heat 1 tbsp of olive oil in a medium saucepan over medium-high heat.  Add the barley and cook, stirring frequently, until lightly toasted and fragrant, 2-3 minutes.  Sprinkle with salt and pepper.  Stir in 2 1/2 cups water.  Bring to a boil, then cover and reduce heat to low.  Cook, stirring a couple of times, until the water has nearly been absorbed, about 20 minutes.

2. Put the remaining tbsp of oil in a deep skillet over medium-low heat.  Add the garlic and cook, stirring occasionally, until fragrant.  Add the beans and sprinkle with salt.  Cover and cook until just tender/thawed, about 5 minutes.

3. Stir in the corn, bell pepper, and scallion and cook the mixture for a minute or two.  Stir in the barley and whatever cooking water remains in the pot (only about a tbsp).  Cover and cook another 5 minutes.  Stir in the parsley.  Season to taste with salt and pepper.

NOTE – I would probably add some acid to this, maybe some lime juice.

This is my submission to this week’s Symon Sundays, IHCC, Reeni’s Side Dish Showdown, and Deb’s Souper Sundays!

Please send me your dishes for Regional Recipes: PUERTO RICO!

And congratulations to Caronae of Run.Write.Therapy.Life for winning the CSN Giveaway!


You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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93 Responses to Slash-and-Burn Flounder with Barley Succotash Salad

  1. Ok – the meal itself looks fabulously tasty….but those dishes, OMG, those dishes are to die for!

  2. Just lovely! The plate is so beautiful I think anything might look appetizing on it! I bet the flounder was delicious.

  3. janet says:

    Love it! Make up sex with a hint of jealousy.

  4. Suman Singh says:

    salad looks so refreshing and yummy..perfect for these hot summer days out here..

  5. Wonderful! We took liberties with this one too, but Michael never disappoints.
    What a great dish, and beautifully paired with the succotash.

  6. I’m not a fish person but the succotash looks awesome! Of course, it’s hindered by the image of that huge kool aid guy. I’m going to have nightmares…

  7. Kristen says:

    I am sitting here drooling over that gorgeous plate. Oh, the food looks mighty good, too! I love the combo in the succotash.

  8. Marisa says:

    “He can run. But he sure as hell can’t hide.”

    Single white female much? Always such fun to read your posts. Your flounder looks awesome. Even if it wasn’t slashed. Or burned. And even if I do feel kinda dirty after being party to this make-up sex round of yours and Michael’s. 😉

  9. I love your pics! You do such a great job making the food look so appetizing… I don’t even like fish and I would try this!

  10. girlichef says:

    ohahgawd…I lost it when you said “in the words of that big red KoolAid man…oooh yeahhhh”…Seriously, that’s one of those things that I’ll be thinking of and busting out in random laughter throughout the entire day. I mean, the whole post made me smile…but that fu*#in’ rocks (can i say that on tv)!!! Oh yes, and the food looks soooo great. Perfect hot weather fare =)

  11. mysimplefood says:

    This is such a cute post. love your writing. And the food is awesome too 🙂

  12. What a turn of events Joanne. The ball is in your court to change it up:D

  13. Slash & burn or no Slash & burn, I don’t care it all sounds and looks great to me! Bittman’s succotash compliments this fish very nicely. Love the presentation on the red plate. xo

  14. Ameena says:

    It is 6:35 am on Ramadan Day #3 and I could totally eat this right now. Is it weird that I could eat fish before 7am?

    Your writing is too cute. Love it.

  15. This looks delicious. I love how you made the fall weather barley into something fresh and summery. And alongside a juicy filet of jerk flounder. Well done.

  16. Julie says:

    i just so happen to have a bag of frozen lima beans in my fridge. i DON’T have barley though! it’s essential to get on that pronto.

  17. The barley succotash salad sounds terrific, just the healthy side dish recipe I was looking for to make with all the barley I have. Very nice with flounder.

  18. I love how light and fresh this is. The lime and bell pepper sauce sounds fantastic for the fish. Looks like a great meal!

  19. Amy says:

    “…served with Bittman’s barley succotash salad. A shameless attempt to make Symon jealous.” LMAO.

    I once made a combo Martha Stewart/Alex Guarnaschelli meal and I thought the food would just stand up and walk away, refusing to be seated next to each other.

    Awesome post to start my Friday.

  20. Simply Life says:

    Another great meal – and I love that red plate!

  21. elra says:

    pretty dish on a pretty plate, making it simply irresistible!

  22. Mary says:

    It’s an unusual but delicious combination of ingredients that you’ve used here. It raised my curiosity level enough to give this a try. I hope you have a wonderful day. Blessings…Mary

  23. This looks lovely! I love the plate as well!

  24. sra says:

    Er … you found a guy but he’s in your head only? 🙂

    That barley dish looks sooooo good I think I’d have just that and not bother with the flounder!

  25. Pierce says:

    This isomething I would order in a restaurant…beautiful! I like the mention of the spice you got while in the bahamas. Doncha just love bringing home a treat like that. Always reminds me of vacations when I use it cooking, or wearing something I bought in a local shop on vacation.
    Great post!

  26. Cristie says:

    What a delicious barley succotash salad! I love succotash. This is going on my list to try. Have a great weekend.

  27. Jessie says:

    Only you would quote the Kool-Aid guy, Joanne. Geez. Child of the 80s and 90s, you are.

    Love the slash-and-burn flounder. I’ve never seen grouper in our fish market, and I’d probably go for another fish anyway, so I like your version better anyway!

  28. Any fish would taste wonderful on that succotash, Joanne! What a great way to make a man jealous 😉

  29. Katerina says:

    I always try to find ways to cook fish which is not my favorite meal in the world. You just added another one in my fish recipes. It looks great!

  30. Mo Diva says:

    i love everything about this. the colors the elements. everything.
    its so wrong but i totally want to wear a dress that looks like this plate. its purdy

  31. You are absolutely hilarious! Michael Symon absolutely needs to read this post! 🙂

    Oh and also, the flounder and salad look delightful!


  32. Debinhawaii says:

    Love the fish. the succotash and the dish–love it all. You are definitely sitting next to me at the Potluck. 😉

  33. Swathi says:

    I was laughing about the make up sex, both salad and fish looks delicious.

  34. Monet says:

    You are hilarious. What a great post…and the fish with that succotash looks so yummy…I’m lusting over it! Why can’t you cook all my meals!

  35. wow looks amazing and i want that plate!

  36. Another great read, and gorgeous plate! I’m intrigued by the barley as well as the suggestion to use lime in the succotash. Thanks!!

  37. Jamie says:

    I adore Michael Symon and this looks delicious!

  38. Martha (MM) says:

    Delicious! This is another one for the must try list – and so nice and healthy too. Love the pretty new plate 🙂

  39. Pam says:

    Oh my gosh, this looks wonderful and I don’t even like lima beans.

  40. anniebakes says:

    i am your newest follower, so glad i found you!


  41. I don’t think I’ve ever had flounder. I may have to try this with tilapia ’cause I have that on hand. Hopefully Mr. Symon won’t be too mad 🙂

  42. So funny! Perfect pairing of the flounder and succotash- beautiful!

  43. RamblingTart says:

    I absolutely ADORE your cheery red plate, Joanne!!! 🙂 How wonderfully bright and pretty and happy. 🙂 Hope you have a gorgeous weekend. 🙂

  44. I love everything about this – fantastic dish, gorgeous plate, hilarious story, and beautiful photos. What’s not to love. Thanks for sharing this – I will be making this very soon.

  45. theUngourmet says:

    Okay, talk about spastic…I was thinking… Gosh, I didn’t even know Joanne was seeing anyone. Then, I googled Michael Symon. I am feeling so like the fake foodie right now. I seriously need to get with it! ;D

  46. theUngourmet says:

    p.s. this recipe rocks…of course. 😉

  47. tigerfish says:

    What a story…juicy…

    I am more into seafood (than meat) and this fish recipe with the Barley “Succotash” is perfect for me.

  48. grace says:

    i envy your active imagination. 🙂
    meanwhile, will i ever reach a point where i can see the word succotash and NOT think ‘sufferin’ succotash’? 🙂

  49. Delicious! Jerk… great name for an ingredient for a single gal to cook with and blog named named recipes (the endless possibilities).

    And planning make-up sex… guess the pelvis is getting better.

    See, I’ve been paying attention, even if I didn’t always comment. Sorry about that, connection issues made daily commenting all but impossible. But all that is fixed, and look forward to become a regular again.

    Thanks so much for visiting the islands so often and dropping notes. Really does mean a lot.

    Cul de Sac Dave, formerly Island Dave

  50. Well, I guess Michael would have known your tactic of getting IT. 🙂
    I like flounder and this looks delicious!

  51. teresa says:

    you’re hilarious! i think michael would be lucky to have you, i mean, just look at that fish!

  52. Beautiful joanne,looks fresh…

  53. Lori says:

    You crack me up!

    I love this succotash salad. Ireally need to use barley more. I am inspired.

  54. Stella says:

    One can always count on you, Joanne, for a good laugh-too funny! This looks wonderful too. I’m getting hungry and I want it for lunch. Your photos do it justice for sure…!
    p.s. I want that red & white plate-too pretty.

  55. Reeni says:

    I have the image of the kool aid man and Mike Symon in my head – they don’t go together – but it’s good for a laugh! This dish is worthy of making anyone jealous. So light and fresh and spicy! Delicious. Thanks for linking your succotash!

  56. Deborah says:

    This is especially appealing to me right now since I’m making Jamaican food, and jerk has been on the menu! Even if you did use a different fish, it still looks gorgeous to me!

  57. Raina says:

    I am sure Michael Symon would not mind that you made this delicious creation from his recipe. So you would probably have to do something worse to get him mad for the make-up sex..lol

  58. Chef Dennis says:

    you are so funny!! I think your flounder looks delicious, especially on a bed of that great succotash! although the grouper would have been good too!

  59. tanyas daily says:

    your meal looks so good…..love that red plate!

  60. PJ says:

    what a lovely dish! the plate looks so beautiful, colorful and inviting (food and the plate itself too ;))

  61. Sophie says:

    A lovely story & a tasty winning dish!

    MMMMMMMMMMMMMMMM,…Also, i love your beautiful plate!

  62. katiez says:

    So…. I have to go to the BAHAMAS first to get this seasoning? Shucky darn! The things I do to get this lovely dish. I’ve already got the barley and corn….

  63. Such a titillating post! I can’t wait for the next (delicious) installment!!


  64. time to make this for J.C! omg. i still can’t get over the fact that i’m the first girl he cooked for! =O

    plus he brought roses for me…apparently he stood in the albertson’s flower section for 14 minutes trying to decide =D

  65. Bittman and Symon together. Oh my. You are in trouble.

    I guess, I should not tell you that Tyler was visiting ,,,,,,, (He told me not to tell.)

    This makes a great meal and it looks so nice on those plates.

  66. Nelly says:

    That looks positively luscious! And just in time, too – I’m trying to switch to getting my protein from fish and eggs instead of cheese and soy, and although I doubt I would ever REALLY get tired of salmon…I’m getting close, haha! Definitely trying this one out sometime this week.

    Plus, you made me grin on a far-too-early-and-still-trying-to-give-up-coffee morning. Not many people can do that.

  67. Pam says:

    Everything on the plate looks delicious to me and the plate is perfect itself!

  68. Alisa says:

    Aren’t we all in it for the make-up sex? Okay, I’ll take the fish too.

  69. Sisterlisa says:

    Great photos of your dishes! Having great pics makes all the difference on a food blog. Your recipes look divine.

  70. I love the pairing of these two. The barley succotash is really inviting. Witty posting.

  71. I love flounder. Such a wonderfully delicate fish. Bravo!

  72. Oh Joanne you make me laugh and smile all throughout the time I read your blog.. and the flounder love, love love flounder!

  73. haha you are hilarious! and the dish looks absolutely delicious. i want to be friends with you!

  74. Kim says:

    As far as I’m concerned lima beans are seriously underrated. I love succotash, love it! Great pairing with the Symon’s slash and burn.

    I think flounder was a great choice in place of grouper and it looks like it worked out perfectly.

    I’m loving your gorgeous red and white plates. Very pretty!!

  75. Carolyn Jung says:

    I remember eating frozen succotash as I kid and hating every bite. Nothing compares to making it fresh from seasonal beans. Now, I love it! 😉

  76. Faith says:

    That picture is gorgeous! I’m literally drooling (and I just had dinner!). But in my defense my dinner was not nearly half as gorgeous as this.

  77. Megan says:

    I just made a barley salad today, so I’m going to try your recipe for the succotash – you know, something different.

    I hope your lover’s quarrel ended nicely……

  78. Sook says:

    I am on a diet so it looks like your website is a good one to visit to get tasty healthy recipes! This one looks fantastic!

  79. Haha. I’m sure you and Michael will be back at it in no time. And maybe while you’re busy patching things over, I can sneak by to try the leftovers from this delicious meal.

  80. That barley succotash looks amazing! I don’t think I’ve ever eaten lima beans but I’m intrigued by them.

  81. sweetlife says:

    he’ll be back, no can resist ya girl…yummy dish

  82. LOL, after hanging up on her twice and everything eh?

    The meal looks wonderful!…and I too, drool over the red and white plate…

  83. Muneeba says:

    lol … Michael Symon would approve … he would laugh demonically, the way he usually does (and frankly FREAKS me out every time!).

  84. I do hope that you and Michael S. will keep on fighting over recipes, because it is inspiring you to cook all these yummy dishes… This looks delicious!

  85. Victoria K. says:

    Your imagination cracks me up, haha!! This looks incredibly good. I love your presentation (and that plate!). I’m sure Michael Symon would be pleased with your flounder and the make up sex, lol.

  86. Kerstin says:

    What an addicting succotash – wish I had a huge bowl right now!

  87. Sanjeeta kk says:

    First time to this lovely space. Had to scroll down a lot to reach for comments 🙂
    Great recipes and excellent presentation. Salad looks absolutely stunning and healthy. Best wishes.

  88. Jenny says:

    Well I don’t know about Michael Symon, but I love your plates and what’s on it is pretty nice looking too. 🙂

  89. I so have the hots for Symon. It’s the giggle.

  90. Yesterday, I was watching Chopped show on Foodtv and saw the ingredient was flounder. I’ve never had and seen it before.

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