Sauteed Flounder With Red Grapefruit Beurre Blanc

Recipe by COOKGIRl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • In a large nonstick skillet over medium-high, heat the oil.
  • 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.
  • Add the shallot to the pan and cook over medium-high, stirring often, until softened and beginning to brown, about 3 minutes.
  • 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.
  • 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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