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4 Ratings
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Add quick and light Sautéed Flounder and Spicy Rémoulade to your weeknight dinner rotation. Sriracha adds kick to the remoulade.

Robin Bashinsky
Recipe by Cooking Light December 2012

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

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

461 calories; fat 20.4g; saturated fat 2.4g; mono fat 11.3g; poly fat 4.3g; protein 36.8g; carbohydrates 29.7g; fiber 1.6g; cholesterol 87mg; iron 1.2mg; sodium 603mg; calcium 38mg.
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