Flounder With Pink Grapefruit Recipes

SAUTEED FLOUNDER WITH RED GRAPEFRUIT BEURRE BLANC

Steps:

• 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.

FLOUNDER MILANESE

Steps:

• Preheat the oven to 250 degrees F and place a sheet pan in the oven.
• Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

FLOUNDER WITH PINK GRAPEFRUIT

Steps:

• Peel grapefruit, removing all white pith. Hold grapefruit over a bowl and with a small, sharp knife, separate grapefruit into segments, cutting them away from the membrane that separates them. Reserve two tablespoons of the juice in the bowl. Set the segments and juice aside.
• Season the flour with salt and pepper (to taste) and spread it on a plate.
• Dip fish fillets into the four, dusting off any excess.
• Heat two tablespoons butter in a large non-stick skillet. Saute flounder about three minutes a side, until cooked through and lightly browned. If you cannot fit all the flounder into the pan at one time, do it in two shifts or use two pans.
• Remove flounder from pan and put on a warm plate. Add remaining butter and the shallots to pan and saute a few minutes.
• Add the grapefruit segments, juice and vinegar and bring to a simmer.
• Season to taste with salt and pepper.
• Spoon the sauce over the fish, sprinkle with cilantro and serve.