Sauteed Flounder with Orange-Shallot Sauce

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.

Sauteed Flounder with Orange-Shallot Sauce Recipe

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4 Reviews for Sauteed Flounder with Orange-Shallot Sauce

05/17/2012

Anonymous

Recommends this recipe

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.

Pros: 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.

Pros: 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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