Make the Salsa: I use about half of my sweet corn salsa recipe for this flounder (The leftovers are great on eggs the next morning or chips, you do your thing!)

Poach the fish: If you’re making the salsa the same day, set the same large, high-sided saute pan you used to cook the salsa (no need to wipe it out) over medium-high heat, add 2 cups water, half a jalapeño chili half, 1/4 cup thinly sliced red onion, 2 crushed garlic cloves, and bring to a boil. Reduce the heat to a simmer, and add the fish fillets. Poach for 4 minutes.

Enjoy: Use a spatula to carefully transfer the fillets to a wide shallow bowl, and lightly season with salt. Top with a few tablespoons of salsa, a few spoonfuls of liquid from the salsa, and serve.