Sautéed Flounder and Spicy Rémoulade

Sautéed Flounder and Spicy Rémoulade Recipe
Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower
Add quick and light Sautéed Flounder and Spicy Rémoulade to your weeknight dinner rotation. Sriracha adds kick to the remoulade.

Yield:

Serves 4 (serving size: 1 fillet, 1 tablespoon rémoulade, and about 1/3 cup orzo)

Recipe from

Cooking Light

Nutritional Information

Calories 461
Fat 20.4 g
Satfat 2.4 g
Monofat 11.3 g
Polyfat 4.3 g
Protein 36.8 g
Carbohydrate 29.7 g
Fiber 1.6 g
Cholesterol 87 mg
Iron 1.2 mg
Sodium 603 mg
Calcium 38 mg

Ingredients

3/4 cup uncooked orzo
3 tablespoons chopped fresh flat-leaf parsley, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
1/4 cup canola mayonnaise
1 tablespoon chopped cornichons
1 tablespoon fresh lemon juice
2 teaspoons whole-grain Dijon mustard
2 teaspoons Sriracha (such Huy Fong)
1 teaspoon chopped capers
2 tablespoons extra-virgin olive oil, divided
3 tablespoons all-purpose flour
4 (6-ounce) flounder fillets

Preparation

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

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

3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. 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 pan; cook 1 1/2 minutes on each side or until desired degree of doneness. Remove fish from pan. Repeat procedure with remaining 1 tablespoon oil and 2 fillets. Serve with rémoulade and orzo.

Note:

Robin Bashinsky,

Cooking Light

December 2012
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