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Pan-Fry

Flounder Fillets with Parsley Caper Sauce
Ingredients
1 lb Flounder fillets, fresh
1/2 cup All purpose flour
1/4 teaspoon Salt
1/4 teaspoon Black pepper, freshly ground
1/4 teaspoon Paprika
4 teaspoon Olive oil
1 each Shallot, finely chopped
1/2 cup White wine
1/4 cup Fresh lemon juice
1/2 cup Water
1 tablespoon Dijon mustard
1 teaspoon Capers
1/4 cup Chopped fresh parsley
1 tablespoon Unsalted butter
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Flounder Fillets with Parsley Caper Sauce

Flounder Fillets with Parsley Caper Sauce

Flounder Fillets with Parsley Caper Sauce
  • Servings:Serves 4
  • Prep Time:42 minutes
  • Cook Time:42 minutes
directions
1. Rinse fillets and pat dry. In a shallow bowl, stir together flour, salt, pepper, and paprika. Dredge each fillet in the seasoned flour until coated on both sides.
2. In an extra-large nonstick skillet, heat 2 tsp. of the olive oil over medium-high heat. Add half the fillets and saute for 2 to 3 minutes per side, or until cooked through. Using a spatula, place fillets on a plate and tent with foil. Add remaining 2 tsp. oil to pan and saute remaining fillets until cooked through. Place these fillets on the plate as well. (If skillet is too crowded, cook in three batches, using 2 additional tsp. oil.)
3. Add shallot to the pan. Cook over medium-high heat, stirring, until it begins to brown, 2 to 3 minutes. Deglaze the pan with white wine, making sure to scrape up any bits on the pan using a wooden spoon. Simmer over medium-high heat until the liquid reduces to about 1.3 cup, 2 to 3 minutes. Add lemon juice, water, and mustard. Bring to a boil. Reduce heat to medium and add capers. Simmer until sauce thickens slightly, 3 to 4 minutes. Add parsley and cook 1 minute. Stir in butter and continue cooking just until it melts. Divide fillets among individual plates and spoon 2 Tbsp. sauce over each serving. Serve remaining sauce in a small pitcher on the side.
Source: Hannaford fresh Magazine, July - August 2009

 
 
 
 
 
 
 
 
 
 
 
 
 
 
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