Sautéed Flounder with Orange-Shallot Sauce – 3 servings, 30 minutes
Serve with Frozen veggies & biscuits
- 1/3 cup flour
- 1/2 tsp. salt
- Pepper, to taste
- 1 pound flounder, sole, or haddock filets
- 1 Tbsp. olive oil
- 1 large shallot, finely chopped (or substitute 1/3 cup chopped onion with a little bit of garlic)
- 1/2 cup dry white wine
- 1 cup orange juice
- 2 heaping tsp. Dijon mustard
- 2 tsp. butter
- 2 Tbsp. chopped fresh parsley
- Mix flour, salt and pepper in a shallow dish. Thoroughly dredge fish fillets in the mixture.
- Heat oil in a large nonstick skillet over medium-high heat until shimmering but not smoking. Add the fish and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Transfer to a plate and cover loosely with foil.
- Add shallot to the pan and cook over medium-high heat, stirring often, until softened and beginning to brown, about 3 minutes. Add wine and bring to a simmer, scraping up any browned bits. Cook until most of the liquid has evaporated, 1 to 2 minutes. Add orange juice and mustard; bring to a boil. Reduce heat to low and simmer until the sauce thickens a bit, about 5 minutes. Add butter and parsley; stir until the butter has melted. Transfer fish to individual plates, top with sauce and serve.
- A large nonstick skillet is highly recommended. Otherwise, cook the fillets in two batches, using 1 1/2 teaspoons oil per batch.
Note: At the Fish Counter, when buying fish, trust your instincts. Look for red gills, bright reflective skin, firm flesh, an undamaged layer of scales and no browning anywhere. The smell should be sweet, like a morning on the beach. The best whole fish look alive, as if they just came out of the water.
Left-overs: I often double the sauce so that there is extra. Freeze it in a small container for next time; saves a lot of the prep work.