Sauteed Flounder with Orange-Shallot Sauce
http://www.eatingwell.com/recipes/sauteed_flounder_with_orange_shallot_sauce.html
From EatingWell: Spring 2004, The Essential EatingWell Cookbook (2004)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.
4 servings | Active Time: 30 minutes | Total Time: 30 minutes
Ingredients
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 1 pound Pacific 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 teaspoons Dijon mustard
- 2 teaspoons butter
- 2 tablespoons chopped fresh parsley
Preparation
- 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 (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.
- 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.
Nutrition
Per serving : 222 Calories; 7 g Fat; 2 g Sat; 2 g Mono; 59 mg Cholesterol; 6 g Carbohydrates; 23 g Protein; 0 g Fiber; 237 mg Sodium; 612 mg Potassium
Exchanges: 1/2 fruit, 1/2 vegetable, 3 very lean protein, 1 fat
Tips & Notes
- A large nonstick skillet is highly recommended. Otherwise, cook the fillets in two batches, using 1 1/2 teaspoons oil per batch.
- 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.