Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower
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.

How to Make It

Step 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.

Step 2

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

Step 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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Ratings & Reviews

juliebug's Review

January 14, 2013
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.

Daisy245's Review

January 25, 2013

Zenada's Review

October 10, 2013

Chrissie259's Review

December 08, 2012
Loved the spicy remoulade. Didn't have the cornichons so instead added homemade pickle relish. Delicious. It's a keeper.