Sautéed Flounder and Spicy Rémoulade

Name: Sautéed Flounder and Spicy Rémoulade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 1 teaspoon chopped capers; 1 Tbsp chopped cornichons; 680 grams flounder fillets; 3 Tbsps all-purpose flour; 3 Tbsps chopped fresh flat-leaf parsley, divided; 1 teaspoons kosher salt, divided; 1 Tbsp fresh lemon juice; 59 milliliters canola mayonnaise; 2 Tbsps extra-virgin olive oil, divided; 177 milliliters uncooked orzo; 2 teaspoons Sriracha (such Huy Fong); 2 teaspoons whole-grain Dijon mustard

Sautéed Flounder and Spicy Rémoulade is a dairy free and pescatarian main course. One serving contains 435 calories, 26g of protein, and 25g of fat. This recipe serves 4. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of pepper, flour, flounder fillets, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Cook orzo according to package directions, omitting salt and fat.

Ingredients you will need

Orzo

Salt

Drain, and stir in 2 tablespoons parsley, 1/4 teaspoon pepper, and 1/4 teaspoon salt.

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Parsley

Pepper

Salt

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

Ingredients you will need

Mayonnaise

Parsley

Capers

Equipment you will use

Bowl

Heat a large nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Add 1 tablespoon oil; swirl to coat.

Ingredients you will need

Cooking Oil

Place flour in a shallow dish.

Ingredients you will need

All Purpose Flour

Sprinkle fillets evenly with remaining 1/2 teaspoon pepper and remaining 1/4 teaspoon salt; dredge fillets in flour.

Ingredients you will need

Pepper

All Purpose Flour

Salt

Add 2 fillets to pan; cook 1 1/2 minutes on each side or until desired degree of doneness.

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Frying Pan

Remove fish from pan. Repeat procedure with remaining 1 tablespoon oil and 2 fillets.

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Fish

Cooking Oil

Equipment you will use

Frying Pan

Serve with rmoulade and orzo.

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Orzo

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1teaspoons

freshly ground black pepper, divided 1teaspoon

chopped capers 1Tbsp

chopped cornichons 680grams

flounder fillets 3Tbsps

all-purpose flour 3Tbsps

chopped fresh flat-leaf parsley, divided 1teaspoons

kosher salt, divided 1Tbsp

fresh lemon juice 59milliliters

canola mayonnaise 2Tbsps

extra-virgin olive oil, divided 177milliliters

uncooked orzo 2teaspoons

Sriracha (such Huy Fong)2teaspoons

whole-grain Dijon mustard

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santi Sortesele Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.