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Friday Fish Night: Flounder in Lemon Butter Sauce

The recipe I'm offering you tonight is easy, economical, fast, and incredibly tasty: Flounder in Lemon Butter Sauce. I'm not a big fan of frozen fish, but sometimes it's just fine and speeds dinner preparation considerably. Frozen flounder, in particular, generally is less expensive than fresh and thaws in just a few minutes if you place it (still in it's plastic wrapping) in a bowl of water. A delicate fish, flounder doesn't need much to make it taste good. A light dusting of flour and a quick saute in a skillet, and you'll have a delicious main dish. Of course the lemon butter sauce, which is fortified with a little white wine, raises the bar and makes the dish restaurant-worthy. The fish is great served with rice or microwaved "baked" potatoes and a salad.

Simple Flounder in Lemon Butter Sauce

Flounder in Lemon Butter Sauce -- Serves 2

2-3 flounder fillets, thawed (about 8 ounces)

2-4 tablespoons of flour

1/2 teaspoon of lemon pepper

1/4 teaspoon of salt

1 tablespoon of canola oil

3 tablespoons of butter, divided

Grated zest and juice of 1 lemon

1/2 cup of white wine (Chardonnay works well)

In a non-stick skillet over medium heat, heat the canola oil. On a clean plate dust the fillets with the flour on both sides and sprinkle them with the lemon pepper and salt. When the pan and oil are hot, add 1 tablespoon of butter, swirling it in the pan. Place the fillets in the pan and let them cook a few minutes until browned on one side. Flip the fillets and let them cook a few minutes on the other side. Remove the fillets to a clean plate. To the pan, add the lemon zest and juice and then the wine, stirring to scrape up the browned bits from the fish. Let the mixture cook a few minutes and then add the remaining 2 tablespoons of butter and stir it in. Add the fish fillets back to the pan, spoon some of the sauce over them, and serve them warm.

Flounder in Lemon Butter Sauce

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