Sautéed Flounder with Orange Butter
All flounder has a mild flavor. Depending on the specific species, the texture varies from delicate to firm and the color varies in raw fillets, but all cook to opaque white.
Servings 4 Servings
Ingredients
- 2 tablespoons unsalted butter divided
- 1 tablespoon seafood seasoning
- 1 1/2 pounds flounder fillets
- Juice of 1/2 orange about 1/4 cup
- 1 tablespoon fresh basil chopped
Instructions
- Preheat large sauté pan on medium; place 1 tablespoon butter in pan. Season fish and add half to pan; cook 2–3 minutes on each side and until opaque and separates easily. Remove fish from pan; cover to keep warm. Repeat with remaining fillets.
- Add remaining 1 tablespoon butter, juice from orange, and basil to pan; cook and stir until melted and hot. Serve sauce over fish. Always check fish for bones and cook to an internal temperature of 145°F.
Other Preparation Methods
- Pan Fry: Dip 1 1/2 pounds flounder in beaten egg, then coat with breadcrumbs; shake off excess. Preheat 3 tablespoons oil in large sauté pan on medium-high. Cook fish 4–5 minutes on each side and until crust is golden and fish separates easily. Drain on paper towels; season and serve.
- Bake: Preheat oven to 400°F. Season 1 1/2 pounds flounder with salt and pepper; place on baking sheet. Bake fish 10–12 minutes and until opaque and separates easily; top with melted butter and lemon slices.
