Pan-Fried Flounder with Red Grapefruit Butter Sauce
Step aside lemons & limes. Grapefruit is the star of this tangy, citrusy sauce. It adds a surprising touch of sweetness to the white wine and Dijon mustard sauce. Turn to this dish to freshen up your weeknight meal plan.
Wine Pairing: Chardonnay, Pinot Grigio or Veltliner
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- FOR THE FLOUNDER:
- 2 x 6 ounce flounder portions
- 1/4 cup all-purpose flour
- 1/8 teaspoon nutmeg, freshly ground (optional)
- 2 tablespoons vegetable oil
- 2 tablespoons olive oil
- kosher salt
- FOR THE GRAPEFRUIT BUTTER SAUCE:
- 3 tablespoons butter, unsalted
- 3 tablespoons red grapfruit juice
- 2 teaspoons Dijon mustard
- 2 tablespoons white wine
- 1/2 tablespoon sugar
- kosher salt
- freshly ground black pepper
- PREPARE THE SAUCE: In a small saucepan over medium-high add the wine and red grapefruit juice heat 10 minutes or until reduced by half. Add in sugar and mustard, whisk to incorporate. Remove from heat and whisk in 1 tablespoon of butter at a time. Season with salt and pepper to taste. Cover and let sit to setup.
- PREP THE FLOUNDER: Preheat a large skillet over medium high heat and add the oils. Pat the Flounder dry with paper towels and season with salt. Mix the flour with the nutmeg adding a pinch of salt. Pour the flour on a large plate. Dredge both sides in the flour shaking off any excess.
- COOK: Add the flounder to the skillet, cook for 2-3 minutes per side. You are looking for a golden crust on each side so that might vary per pan/stove. If sticking give it another second the fish will release when it’s ready, turn down heat if you are getting to much color.
- SERVE: Let flounder rest on a bed of paper towels to absorb excess oil. Plate in a large entrée bowl spooning the sauce over the fish. Garnish with grapefruit slices and pair with blanched green beans.