sauteed flounder and spicy remoulade

Name: Sauteed Flounder and Spicy Remoulade
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 3/4 cup(s) uncooked orzo; 3 tablespoon(s) fresh flat-leaf parsley, chopped, divided; 3/4 teaspoon(s) black pepper, divided; 1/2 teaspoon(s) kosher salt, di vided; 1/4 cup(s) mayonnaise; 1 tablespoon(s) cornichons, chopped; 1 tablespoon(s) fresh lemon juice; 2 teaspoon(s) whole-grain dijon mustard; 2 teaspoon(s) sriracha; 1 teaspoon(s) capers, chopped; 2 tablespoon(s) extra virgin olive oil, divided; 3 tablespoon(s) all-purpose flour; 4 - 6-ounce flounder fillets

(1 RATING)

8 Pinches 1 Photo

Lynette C

Gulf Breeze, FL

Updated on Dec 25, 2015

Simple fish dish that gets a punch of flavor from the remoulade sauce.

Rate

prep time 15 Min

cook time 20 Min

method Saute

yield 4 serving(s)

Ingredients

3/4 cup uncooked orzo
3 tablespoons fresh flat-leaf parsley, chopped, divided
3/4 teaspoon black pepper, divided
1/2 teaspoon kosher salt, di vided
1/4 cup mayonnaise
1 tablespoon cornichons, chopped
1 tablespoon fresh lemon juice
2 teaspoons whole-grain dijon mustard
2 teaspoons sriracha
1 teaspoon capers, chopped
2 tablespoons extra virgin olive oil, divided
3 tablespoons all-purpose flour
4 - 6-ounce flounder fillets

How To Make sauteed flounder and spicy remoulade

Step 1

Cook orzo according to the package directions, omitting salt and fat. Drain, and stir in 2 tablespoons parsley, 1/4 teaspoon pepper, and 1/4 teaspoon salt.

Step 2

Combine remaining 1 tablespoon parsley, mayonnaise, and the next 5 ingredients (through capers) in a small bowl.
Step 3

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat.
Step 4

Place flour in a shallow dish. Sprinkle fillets evenly with remaining 1/2 teaspoon pepper and remaining 1/4 teaspoon salt; dredge fillets in flour. Add 2 fillets to the pan; cook 1 1/2 minutes on each side or until desired degree of doneness. Remove fish from pan. Keep warm. Repeat procedure with the remaining 1 tablespoon of oil and 2 fillets. Serve with orzo and remoulade sauce.
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