Recipe for Flounder With Orange Sauce
Flounder is one of the more readily available Atlantic fish. The delicate flavor of the flounder in
this dish is wonderfully balanced by the sweet and savory combination of orange, shallot and mustard.
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
1/2 cup dry white wine
1 cup orange juice
1 tablespoon Dijon mustard
2 teaspoons butter
2 tablespoons chopped fresh parsley
Cooking Instructions:
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 three minutes. Add wine
and bring to a simmer, scraping up any browned bits. Cook until most of the liquid has evaporated, one to two minutes. Add orange juice and
mustard; bring to a boil. Reduce heat to low and simmer until the sauce thickens a bit, about five minutes. Add butter and parsley; stir
until the butter has melted. Transfer fish to individual plates, top with sauce and serve.
Yield: 4 servings
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