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Sauteed Flounder with Lime

1 1/3 lb Flounder fillets, about 1/2" thick
1/3 c Flour
Salt and pepper
1 cl Garlic, minced
1/2 c Dry white wine
1 tb Lime juice
1/2 tb Butter or margarine
1 tb Olive oi
3 Green onions, chopped


Rinse fish and pat dry. Put flour in a plate and season with salt and pepper. Dredge fillets in flour, patting to remove excess. Combine garlic, wine, lime juice and margarine in a small bowl. Heat olive oil in a large frying pan over medium-high heat. Add fillets without overlapping (you may need to cook in 2 batches). Cook until golden on bottom, about 3 minutes. Turn and cook until opaque through center, 1 to 2 minutes more. Transfer to a platterand cover with foil to keep warm. Add wine mixture to pan and boil, scraping up cooked bits, until reduced by half, 2 to 3 minutes. Stir in onions and heat about 30 seconds. Pour sauce over fish and serve.


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