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Sauteed Flounder with Orange-Shallot Sauce

Spring 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.3 (40 votes)

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

6 Reviews for Sauteed Flounder with Orange-Shallot Sauce

11/20/2014
Delicious

Just made this tonight and following one of EW's Healthy-eating plans enjoyed it with Sesame Snap Peas with Carrots & Peppers, Basic Green Salad and Brown Rice. Everything was delicious! I followed all recipes exactly. My only complaint was my fish fell apart (used fresh Sole) however with the Orange Shallot sauce spooned on top it looked fine. We are trying to eat more fish in our diet and this recipe is a keeper! Thanks EW!

Quick
Comments
10/20/2013
Anonymous
Wonderful flavor!

This recipe is outstanding in my opinion and gets the point across about using a flavorful wine reduction. My boyfriend couldn't stop talking about this one. The addition of the dijon mustard brought out all the great flavor. I did not have a problem with fish sticking to the pan. I will be making this again this week. I used cod with this recipe, and think any delicate white fish will do nicely. This is a recipe good enough to share.

Easy and delicious
Comments
05/17/2012
Anonymous
Favorite for Family or Entertaining

Sometimes the fish falls apart, but then I just serve it in the sauce almost like a stew. It's always wonderful, and guests always rave about it. It's great over grains or with boiled potatoes. A favorite go-to recipe.

Easy, Reliable, Yummy
Comments
01/16/2012
Anonymous
not what it describes

i always read the reviews before making a recipe to make sure if i should adjust anything. one reviewer said she used previously frozen fish and i decided i would use it too since thats what i had on hand. after dreging it and cooking it in the pan on side 1, i couldnt flip it over and it just started to fall apart. normally recipes will say if it should use fresh or if frozen is okay. DONT USE THE FROZEN! i dont know what went wrong but it ended up just being a pile of mush.

flavor was good
Comments
11/08/2011
Anonymous
Quick & Easy Weeknight Dish

Followed this recipe completely and it turned out great. It's perfect for weeknight dish since ingredients are simple ones you usually have on hand. I used frozen wild-caught flounder and it was delicious.

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