Recipe by Peter Pan
Quick enough for a busy day yet elegant enough for dinner guests.
Top Review by RedVinoGirl
5 stars all the way...even with a cooking screw up! First off...I saw this recipe and was drooling and ran to my fish man in search of flounder. All out! Nothing even close so I ended up using tilapia instead. I used italian seasoned panko breadcrumbs rather than regular breadcrumbs. The sauteed fish just in the panko was delicious as it was! The problem I encountered was when I used reduced fat butter. DID NOT WORK! My "sauce" turned into a clumpy paste. I tasted a bit of it and it was wonderful just certainly could not be "poured" over the fish as the recipe instructs. No matter. SUPER wonderful taste here. Will DEFINITELY make again...and probably with tilapia again! Went beautifully!
- 1⁄4 cup dried breadcrumbs
- 4 (6 ounce) flounder fillets
- 2 tablespoons olive oil
- 1⁄4 cup dry white wine
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon orange juice
- 2 stalks green onions, chopped
- 1 teaspoon butter
- 2 tablespoons fresh chives, chopped
- salt, to taste
- fresh ground black pepper, to taste
Directions See How It's Made
- Mix bread crumbs, salt and pepper in a shallow bowl.
- Dredge fish fillets in the crumbs mixture, shake off any excess.
- Heat olive oil in a non-stick skillet large enough to accommodate 4 fillets in single layer.
- Add the flounder fillets to the skillet and saute them until done, about 2 to 3 minutes on each side.
- Transfer the fish to a large serving plate, cover to keep warm.
- Add wine, garlic, lemon juice and orange juice to the pan, stir to mix for about 1 minute or until the sauce is thicken.
- Add green onion and butter and quickly remove from heat.
- Pour sauce over fish, garnish with chopped chives and serve immediately with steamed rice and your favorite steamed vegetable.