Sauteed Flounder with Orange-Shallot Sauce

From EatingWell: Spring 2004, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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.

Sauteed Flounder with Orange-Shallot Sauce Recipe

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