Sauteed Flounder with Orange-Shallot Sauce
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.
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tip: 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.
Nutrition Facts
1/2 fruit, 1/2 vegetable, 3 lean protein, 1 fat