Sauteed Flounder With Red Grapefruit Beurre Blanc 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.

FABULOUS FLOUNDER

Steps:

• In a bowl combine honey, sesame oil, and soy sauce. Stir well to combine.
• Lay out flounder fillets, in single layer, on greased baking dish.
• Season with pepper.
• Pour honey mixture over top of fillets.
• Bake, in preheated 400°F oven, for 12 minutes.
• Garnish with sesame seeds and diced green onions.

CRYSTAL BEURRE BLANC

Steps:

• Cook the hot sauce in a saucepan over medium-high heat until reduced to a syrupy consistency, whisking constantly to avoid burning.
• Whisk in the cream and reduce the heat to low.
• Add the butter a few pieces at a time, whisking constantly to incorporate completely after each addition.
• Cook until completely smooth, whisking constantly to keep the mixture from breaking.
• Serve.

LEMON-DILL BEURRE BLANC

Steps:

• Cook the wine and shallot in a 3-quart saucepan over high heat, stirring occasionally, until the wine almost evaporates and looks glazy, 5 to 8 minutes.
• Remove the pan from the heat and whisk in the butter a couple of cubes at a time until melted and the sauce is thick and creamy; briefly return the pan to low heat if the butter is slow to melt.
• Off the heat, stir in the dill, lemon zest, lemon juice, red pepper flakes, salt, and several grinds of pepper. Season to taste with more lemon juice, salt, and pepper.