Sauteed Flounder With Red Grapefruit Beurre Blanc |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Please feel free to substitute any mild tasting white fish of your choice. A non-stick pan works best for sautèing the fish. To say that grapefruit is my favorite fruit would be an understatement, although I would like to test this recipe next time with yellow-fleshed grapefruit. My brother mentioned this combination might taste good on shark and I think he's on to something. Serving suggestion: pan-grilled asparagus, roasted potatoes and a glass of Eola Hills pinot gris. Yesiree! Source unknown. Note: I was planning to use fresh tarragon as indicated in the recipe but sadly the tarragon in my herb garden wilted from the last big freeze. Parsley stepped in and saved the day. Thank you fresh Italian parsley! Ingredients:
1/3 cup unbleached white flour |
3/4 teaspoon salt (to taste) |
ground black pepper, to taste |
1 lb flounder or 1 lb sole fillet |
1 tablespoon extra virgin olive oil |
2 medium shallots, finely chopped |
1/2 cup dry white wine |
1 cup red grapefruit juice, freshly squeezed |
1 tablespoon dijon mustard |
1 tablespoon butter |
3 tablespoons finely chopped fresh tarragon (fresh!) |
Directions:
1. In a shallow dish or pie plate, whisk together the flour, salt and pepper. One at a time, dredge the fish fillets in the flour mixture.
2. In a large nonstick skillet over medium-high, heat the oil.
3. Add the fish and cook until lightly browned and just opaque at the center, about 2 to 5 minutes per side. Transfer to a plate and loosely tent with foil.
4. Add the shallot to the pan and cook over medium-high, stirring often, until softened and beginning to brown, about 3 minutes.
5. Add the wine and bring to a simmer, scraping up any browned bits. Cook until most of the wine has evaporated, about 2 to 3 minutes.
6. Add the grapefruit juice and mustard, then bring to a boil. Reduce heat to low and simmer until the sauce is reduced and slightly thickened, about 5 minutes. Stir in the butter and tarragon. Transfer the fish to serving plates and top with the pan sauce.
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