Another Recipe
Flounder is a mild whitefish, like tilapia only with a little more flavor. It was on sale this week at Kroger and so I decided to experiment and it worked out quite well. I ended up going with panko breadcrumbs instead of standard because of their shape -- they tend to make the breading a little crispier which I like on pan-fried fish.
Panko-crusted Fillet of Flounder
Ingredients:
2 tbsp. olive oil
2 flounder fillets
1/2 cup flour
1 tbsp. black pepper
1 tbsp. kosher salt
2 eggs, beaten
1/2 cup panko (Japanese-style breadcrumbs)
2 tbsp. lemon pepper
Directions:
I also made my first attempt at a beurre blanc (white butter) sauce to go with the fish. Sadly, I was missing a few of the standard ingredients (like shallots and heavy cream), but at it's heart Buerre Blanc is simply a wine and butter sauce so my compromises turned out pretty well.
Lindsey's Garlic Beurre Blanc
Ingredients:
1/2 cup white wine
1 stick of cold butter, cubes
2 garlic cloves, minced
2 tbsp. 2% milk*
Directions:
*I was wary about using the low fat milk because the milk is supposed to act as a stabilizer for the butter in the sauce, but it worked okay. However, I would not recommend using skim.
I served the fish with veggie-laden couscous, which is so ridiculously easy, I'm not even going to bother writing a recipe for it. It's just a cup of couscous cooked in chicken broth/stock added to sauteed veggies (I used fresh carrots, onion and garlic and frozen broccoli and spinach, but that was just what I had on-hand) and allowed to come together in the saute pan for a few minutes, and seasoned to taste with salt and pepper.
All in all, it made a fabulous dinner, if I do say so myself. :o)
Panko-crusted Fillet of Flounder
Ingredients:
2 tbsp. olive oil
2 flounder fillets
1/2 cup flour
1 tbsp. black pepper
1 tbsp. kosher salt
2 eggs, beaten
1/2 cup panko (Japanese-style breadcrumbs)
2 tbsp. lemon pepper
Directions:
- Preheat a medium-sized skillet to medium-low heat. Add the olive oil to the skillet.
- Add the flour, salt and pepper to a shallow dish, add the eggs to another, and the panko and lemon pepper to a final dish. Dust the fish in the flower, then dip in the egg and finally dust in the breadcrumbs.
- Pan-fry the fish fillets on both sides for 3-4 minutes a side.
I also made my first attempt at a beurre blanc (white butter) sauce to go with the fish. Sadly, I was missing a few of the standard ingredients (like shallots and heavy cream), but at it's heart Buerre Blanc is simply a wine and butter sauce so my compromises turned out pretty well.
Lindsey's Garlic Beurre Blanc
Ingredients:
1/2 cup white wine
1 stick of cold butter, cubes
2 garlic cloves, minced
2 tbsp. 2% milk*
Directions:
- Add the garlic to the pan you cooked the fish in and then deglaze with the wine, making sure to scrape up the bits from the bottom.
- Whisk in the milk and begin adding the butter cubes 1 or 2 at a time, waiting to add the next set until the previous ones have melted completely.
- Serve immediately once all of the butter has been incorporated.
*I was wary about using the low fat milk because the milk is supposed to act as a stabilizer for the butter in the sauce, but it worked okay. However, I would not recommend using skim.
I served the fish with veggie-laden couscous, which is so ridiculously easy, I'm not even going to bother writing a recipe for it. It's just a cup of couscous cooked in chicken broth/stock added to sauteed veggies (I used fresh carrots, onion and garlic and frozen broccoli and spinach, but that was just what I had on-hand) and allowed to come together in the saute pan for a few minutes, and seasoned to taste with salt and pepper.
All in all, it made a fabulous dinner, if I do say so myself. :o)