Sauteed Flounder With Orange-Shallot Sauce
- 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
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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