Sautéed Flounder and Spicy Rémoulade

Name: Sautéed Flounder and Spicy Rémoulade
Yield: Serves 4 (serving size: 1 fillet, 1 tablespoon rémoulade, and about 1/3 cup orzo)
Ingredients: ¾ cup uncooked orzo; 3 tablespoons chopped fresh flat-leaf parsley, divided; ¾ teaspoon freshly ground black pepper, divided; ½ teaspoon kosher salt, divided; ¼ cup canola mayonnaise; 1 tablespoon chopped cornichons; 1 tablespoon fresh lemon juice; 2 teaspoons whole-grain Dijon mustard; 2 teaspoons Sriracha (such Huy Fong); 1 teaspoon chopped capers; 2 tablespoons extra-virgin olive oil, divided; 3 tablespoons all-purpose flour; 4 (6-ounce) flounder fillets

4 Ratings
2 Reviews

Add quick and light Sautéed Flounder and Spicy Rémoulade to your weeknight dinner rotation. Sriracha adds kick to the remoulade.

By Robin Bashinsky

Recipe by Cooking Light December 2012

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Credit: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower

Recipe Summary

Yield:

Serves 4 (serving size: 1 fillet, 1 tablespoon rémoulade, and about 1/3 cup orzo)

Nutrition Info

Directions

Step 1
Cook orzo according to package directions, omitting salt and fat. Drain, and stir in 2 tablespoons parsley, 1/4 teaspoon pepper, and 1/4 teaspoon salt.

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Step 2
Combine remaining 1 tablespoon parsley, mayonnaise, and next 5 ingredients (through capers) in a small bowl.
Step 3
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Place flour in a shallow dish. Sprinkle fillets evenly with remaining 1/2 teaspoon pepper and remaining 1/4 teaspoon salt; dredge fillets in flour. Add 2 fillets to pan; cook 1 1/2 minutes on each side or until desired degree of doneness. Remove fish from pan. Repeat procedure with remaining 1 tablespoon oil and 2 fillets. Serve with rémoulade and orzo.

Nutrition Facts

Per Serving:

461 calories; fat 20.4g; saturated fat 2.4g; mono fat 11.3g; poly fat 4.3g; protein 36.8g; carbohydrates 29.7g; fiber 1.6g; cholesterol 87mg; iron 1.2mg; sodium 603mg; calcium 38mg.

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juliebug

01/14/2013

This was a very good meal. The remoulade sauce was especially tasty. It had a nice kick to it. If you aren't fond of spice, you might cut back a bit on the Sriracha, but by all means, don't rule it out. I could not find cornichons, so I subbed sweet pickle relish. I used the same pot of water to cook the broccoli as the orzo pasta (broccoli was part of suggested side dish). I cooked the broccoli first, and then removed it with a large slotted spoon. It worked out well.

Chrissie259

12/08/2012

Loved the spicy remoulade. Didn't have the cornichons so instead added homemade pickle relish. Delicious. It's a keeper.

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Sautéed Flounder and Spicy Rémoulade

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Sautéed Flounder and Spicy Rémoulade

Sautéed Flounder and Spicy Rémoulade

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Saut&eacute;ed Flounder and Spicy R&eacute;moulade

All Reviews for Sautéed Flounder and Spicy Rémoulade