By Jim Romanoff
Associated Press
Whether you’re hosting a traditional Christmas Eve Feast of Seven Fishes or just having a few friends for an intimate New Year’s Eve supper, sauteed flounder with red grapefruit beurre blanc is an impressive yet easy-to-prepare dish.
The key to success is using a nonstick pan and having a long spatula for flipping the fish. This will ensure that the delicate fillets don’t stick or break apart while they’re being sauteed.
Delicately flavored flounder or sole are a perfect match for the buttery grapefruit pan sauce, but if neither are available, any mild white fish can stand in. Serve with steamed asparagus or string beans and some crispy roasted potatoes.
Flounder with Grapefruit Beurre Blanc
1/3 cup all-purpose flour
3/4 teaspoon salt, or to taste
Ground black pepper, to taste
1 pound flounder or sole fillets
1 tablespoon extra-virgin olive
oil
2 medium shallots, finely
chopped
1/2 cup dry white wine
1 cup red grapefruit juice
1 tablespoon Dijon mustard
1 1/2 tablespoons butter
3 tablespoons finely chopped
fresh tarragon
In a shallow dish or pie plate, whisk together the flour, salt and pepper. One at a time, dredge the fish fillets in the flour mixture.
In a large nonstick skillet over medium-high, heat the oil. Add the fish and cook until lightly browned and just opaque at the center, about 2 to 5 minutes per side. Transfer to a plate and loosely tent with foil.
Add the shallot to the pan and cook over medium-high, stirring often, until softened and beginning to brown, about 3 minutes. Add the wine and bring to a simmer, scraping up any browned bits. Cook until most of the wine has evaporated, about 2 to 3 minutes.
Add the grapefruit juice and mustard, then bring to a boil. Reduce heat to low and simmer until the sauce is reduced and slightly thickened, about 5 minutes. Stir in the butter and tarragon. Transfer the fish to serving plates and top with the pan sauce. Serves four.