FLOUNDER WITH LEMON ORANGE SAUCE

Flounder with Lemon Orange Sauce image

Provided by Win Spicer

Categories Fish

Time 25m

Number Of Ingredients 20

1-2 lbs. flounder filets
2 eggs or egg substitute
1 Tbsp butter
1 Tbsp olive oil
1/2 c fine bread crumbs or flour
1/4 tsp dried tarragon
1/8 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp old bay seasoning
1/8 tsp paprika
1/8 tsp black pepper
LEMON ORANGE SAUCE
2 Tbsp butter
2 Tbsp olive oil
1/4 c orange juice
1/4 c fresh lemon juice
1/4 c water
1/2 tsp fresh parsley, minced or basil
1/8 tsp red pepper flakes (optional)

Steps:

1. Beat eggs and place in a shallow bowl.
2. Mix together flour, tarragon, salt, garlic and onion powder, old bay, paprika and black pepper. Place in a shallow bowl. Reserve 1 tbsp. flour for the sauce.
3. In a large skillet, heat butter and oil over medium heat. Dip fillets in flour and then in the egg. Place in skillet; if right temperature you will hear fish sizzling.
4. Fry over medium heat until both sides are a golden brown. Depending on the thickness this can be 2-4 minutes per side. Repeat process until done. Remove each finished batch of fish from pan and keep warm in a slightly covered plate.
5. To make the sauce, drain the pan and wipe clean. Oven medium heat, add butter and olive oil. Then whisk in the reserved tbsp. flour until smooth. Add the lemon and orange juice, water, fresh parsley and red pepper flakes if using. Whisk constantly to blend.
6. Bring to a boil and cook 5 minutes, whisk every now and then. If sauce thickens too much, dilute by adding 1 tsp. of water at a time until you get desired consistency.
7. Place flounder on individual plates and spoon sauce over the fish. Garnish with lemon wedges and fresh basil.