This was a very good meal. The remoulade sauce was especially tasty. It had a nice kick to it. If you aren't fond of spice, you might cut back a bit on the Sriracha, but by all means, don't rule it out. I could not find cornichons, so I subbed sweet pickle relish. I used the same pot of water to cook the broccoli as the orzo pasta (broccoli was part of suggested side dish). I cooked the broccoli first, and then removed it with a large slotted spoon. It worked out well.
Sautéed Flounder and Spicy Rémoulade
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)
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Amount per serving
- Calories: 461
- Fat: 20.4g
- Saturated fat: 2.4g
- Monounsaturated fat: 11.3g
- Polyunsaturated fat: 4.3g
- Protein: 36.8g
- Carbohydrate: 29.7g
- Fiber: 1.6g
- Cholesterol: 87mg
- Iron: 1.2mg
- Sodium: 603mg
- Calcium: 38mg
- 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
- 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.
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