Sauteed Flounder with Orange-Shallot Sauce

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Sauteed Flounder with Orange-Shallot Sauce

Sauteed Flounder with Orange-Shallot Sauce

Look for Pacific Flounder. Its delicate flavor is wonderfully balanced by the sweet and savory combination of orange, shallot and mustard. A large nonstick skillet is highly recommended. Otherwise, cook the fillets in two batches, using 1 1/2 teaspoons oil per batch.

Serves 4

Prep Time 30 min

Total Time 30 min.

Ingredients

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 1 pound flounder, sole or haddock fillets
  • 1 tablespoon extra-virgin olive oil
  • 1 large shallot, finely chopped (about 1/3 cup)
  • 1/2 cup dry white wine
  • 1 cup freshly squeezed orange juice
  • 2 heaping te Dijon mustard
  • 2 teaspoons butter
  • 2 tablespoon chopped fresh parsley

Cooking Directions

Step 1

Mix flour, salt and pepper in a shallow dish. Thoroughly dredge fish fillets in the mixture.

Step 2

Heat oil in a large nonstick skillet over medium-high heat until shimmering but not smoking (see Tip). 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.

Step 3

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.


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