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Sautéed Flounder and Spicy Rémoulade

Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower
Yield Serves 4 (serving size: 1 fillet, 1 tablespoon rémoulade, and about 1/3 cup orzo)
Add quick and light Sautéed Flounder and Spicy Rémoulade to your weeknight dinner rotation. Sriracha adds kick to the remoulade.

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

Nutrition 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

How to Make It

  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.