LIsaP
10-31-2000, 07:26 PM
Here is the recipe for Lemony Sauteed Flounder-this one is from Jane Brody's Good Seafood Book (Sorry Cooking Light!)
1/4 cup dried bread crumbs
Salt to taste
4 flounder filets 1 1/4 lbs total)
2 teaspoons olive oil
1/2 dry white wine
1 teaspoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon orange juice
1 tablespoon minced scallions
1 teaspoon butter
2 tablespoons chopped fresh chives
1. Place bread crumbs in a shallow bowl and season with salt and pepper. Dredge fish in seasoned crumbs shaking off any excess.
2. Heat oil in nonstick skillet large enough to hold all filets inone layer. Place fillets in skillet and saute for 2 minutes on each side or until browned.
3. Remove fish to platter and cover to keep warm.
4. Ad wine, garlic, lemon juice, and orange juice to the pan, stirring. Boil mixtre rapidly for 1 minute to thicken.
5. Add the scallions, remove the skillet from heat and swirl in butter.
Pour sauce over fish and serve sprinkled with chives,
Notes: This cooks VERY fast so have everything ready to go. I didn't add the butter-it was fine without it.
1/4 cup dried bread crumbs
Salt to taste
4 flounder filets 1 1/4 lbs total)
2 teaspoons olive oil
1/2 dry white wine
1 teaspoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon orange juice
1 tablespoon minced scallions
1 teaspoon butter
2 tablespoons chopped fresh chives
1. Place bread crumbs in a shallow bowl and season with salt and pepper. Dredge fish in seasoned crumbs shaking off any excess.
2. Heat oil in nonstick skillet large enough to hold all filets inone layer. Place fillets in skillet and saute for 2 minutes on each side or until browned.
3. Remove fish to platter and cover to keep warm.
4. Ad wine, garlic, lemon juice, and orange juice to the pan, stirring. Boil mixtre rapidly for 1 minute to thicken.
5. Add the scallions, remove the skillet from heat and swirl in butter.
Pour sauce over fish and serve sprinkled with chives,
Notes: This cooks VERY fast so have everything ready to go. I didn't add the butter-it was fine without it.