Sauteed Flounder and Spicy Remoulade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Add quick and light Sautéed Flounder and Spicy Rémoulade to your weeknight dinner rotation. Sriracha adds kick to the remoulade. Ingredients:
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 |
Directions:
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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