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.

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.

You May Like

Ratings & Reviews

juliebug's Review

Chrissie259
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

Zenada
January 25, 2013
N/A

Zenada's Review

Daisy245
October 10, 2013
N/A

Chrissie259's Review

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