Flounder With Brown Butter Lemon And Tarragon Recipes

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SAUTEED FLOUNDER WITH SEASONED BROWN BUTTER



Sauteed Flounder with Seasoned Brown Butter image

Provided by Food Network Kitchen

Categories     main-dish

Yield 2 servings

Number Of Ingredients 6

2 fillets flounder, 2 inch thick
Salt and pepper
2 cup flour
1 stick butter
3 tablespoons minced parsley
1 lemon, half for juice and half cut into wedges

Steps:

  • Pat fillets dry, season with salt and pepper and dredge in flour and shake off excess flour. In a measuring cup, melt butter in microwave. Heat non-stick skillet over medium high heat. Pour in clear butter and leave milk solids in measuring cup. Place fish in hot butter and cook until golden. Flip fillet and cook other side until golden. Remove golden fish to paper towels to drain. In a small skillet, heat butter over medium high heat until milk solids begin to brown. Stir in lemon juice and parsley. Drizzle browned butter over fillet and serve immediately.

FLOUNDER WITH BROWN BUTTER, LEMON AND TARRAGON



Flounder With Brown Butter, Lemon and Tarragon image

The flatfish family is comprised of numerous popular fish, including sole, halibut and flounder. But all the various boneless fillets are relatively interchangeable and can be prepared in more or less the same way, adjusting cooking time according to size. These pan-cooked fillets are quick, simple and elegant.

Provided by David Tanis

Categories     dinner, quick, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 cup all-purpose flour
Salt and pepper
Pinch of cayenne
1 tablespoon olive oil
4 flounder fillets of equal size, 6 to 8 ounces each
3 tablespoons cold unsalted butter, cut into chunks
1 tablespoon lemon juice
2 tablespoons roughly chopped parsley
1 teaspoon roughly chopped tarragon
A few tarragon leaves, for garnish
Lemon wedges

Steps:

  • Put flour in a low bowl or pie plate and stir in a generous amount of salt and pepper and a pinch of cayenne.
  • Place a large cast-iron skillet over medium-high heat. Add olive oil and tilt pan to coat bottom.
  • Season the fillets lightly with salt and pepper. Dip each fillet quickly into flour mixture, shaking off excess flour.
  • Lay fillets in skillet in one layer. Cook for about 2 minutes per side, until golden. Transfer cooked fish to a warm platter.
  • Leave the heat at medium-high and add cold butter. Let butter sizzle until foamy and brown, but do not let it burn. Add lemon juice, parsley and chopped tarragon and swirl to incorporate.
  • Spoon butter sauce over fish. Garnish with a few tarragon leaves and serve immediately with lemon wedges.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 16 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 7 grams, Sodium 591 milligrams, Sugar 0 grams, TransFat 0 grams

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  • Pat the fish dry with paper towels and season with salt and pepper. Pat the fillets dry a second time just to be sure to remove all the moisture. If desired, sprinkle a little flour over both sides of the fillets and use your fingers to evenly coat both sides.
  • Heat the oil in a large skillet (preferably cast-iron or stainless steel rather than nonstick) over medium-high heat until the oil shimmers but isn’t smoking, 1 1/2 to 2 minutes. Add the fillets to the skillet and cook, without moving, for 2 minutes. Slide a
  • Place a slice of butter on top of each fish fillet and stand idly by as the butter melts and infuses the fish with flavor. Cook the fish until it springs back from light pressure, about 2 minutes. Use a spatula to transfer the fish to a platter or to 4 plates.
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