Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Flounder With Creole Mustard Sauce
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 390
- Total Fat
- 33 grams
- Saturated Fat
- 17 grams
- Cholesterol
- 113 milligrams
- Sodium
- 1152 milligrams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 2 grams
- Sugar
- 1 grams
- Protein
- 15 grams
Flounder is a fish that makes the perfect blank canvas for a spiced coating and assertive sauce. Rubbed with Cajun seasoning then quickly sautéed, the fish is served with a classic butter sauce, called a beurre blanc, here flavored with grainy mustard. Simply cooked spinach is the perfect vegetable to tame this seafood dinner with a kick.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 390
- Total Fat
- 33 grams
- Saturated Fat
- 17 grams
- Cholesterol
- 113 milligrams
- Sodium
- 1152 milligrams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 2 grams
- Sugar
- 1 grams
- Protein
- 15 grams
Ingredients
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Directions
- Combine the shallot, wine and vinegar in a small saucepan. Simmer until mostly reduced but not completely dry, 6 to 8 minutes. Add the heavy cream and simmer until slightly thickened, about 1 minute. Reduce the heat to medium-low and whisk in the butter, a few cubes at a time, until combined into a slightly thick sauce. Stir in the mustard and season with salt and pepper. If the sauce seems too thick, whisk in water, 1 teaspoon at a time. Remove from the heat and keep warm.
- Put the spinach in a pot with 1/4 cup water. Cook over high heat, tossing, until just wilted, 2 to 3 minutes. Season with salt and pepper and transfer to a paper towel–lined plate to drain.
- Season the fish with salt, pepper and the Cajun seasoning. Heat the vegetable oil in a large nonstick skillet over high heat until shimmering. Add 2 fish fillets and cook until golden brown and crisp on 1 side, about 3 minutes. (Reduce the heat if the pan starts to get too hot.) Carefully flip the fish and cook about 1 more minute on the other side. Remove to a baking sheet, cover loosely with foil and repeat with the remaining 2 fillets.
- Divide the sauce among plates and top with the fish fillets. Serve with the spinach and lemon wedges.
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