Sautéed Flounder And Spicy Rémoulade Recipe

Name: Sautéed Flounder And Spicy Rémoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 remoulade and orzo.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Sautéed Flounder And Spicy Rémoulade falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sautéed Flounder And Spicy Rémoulade

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