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Sauteed Flounder With Orange-Shallot Sauce


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  • 1/3 cup(s) flour, all-purpose
  • 1/2 teaspoon salt, or to taste
  • pepper, black ground, to taste
  • 1 pounds fish, flounder, or sole or haddock, fillets
  • 1 tablespoon oil, olive, extra virgin
  • 1 large shallot(s), finely chopped, (about 1/3 cup)
  • 1/2 cup(s) wine, dry white
  • 1 cup(s) orange juice, fresh squeezed
  • 2 teaspoon mustard, Dijon, (heaping teaspoons)
  • 2 teaspoon butter
  • 2 tablespoon parsley, fresh, chopped


Servings 4


Step 1

Mix flour, salt and pepper in a shallow dish. Thoroughly dredge fish fillets in the mixture.

2. Heat oil in a large nonstick skillet over medium-high heat until shimmering but not smoking (see Tip). Add the fish and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Transfer to a plate and cover loosely with foil.

3. Add shallot to the pan and cook over medium-high heat, stirring often, until softened and beginning to brown, about 3 minutes. Add wine and bring to a simmer, scraping up any browned bits. Cook until most of the liquid has evaporated, 1 to 2 minutes.


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