Sauteed Flounder With Red Grapefruit Beurre Blanc

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/3 cup unbleached flour
• 3/4 teaspoon salt (to taste)
• ground black pepper, to taste
• 1 lb flounder or 1 lb sole fillet
• 1 tablespoon extra virgin olive oil
• 2 medium shallots, finely chopped
• 1/2 cup dry wine
• 1 cup red grapefruit juice, freshly squeezed
• 1 tablespoon dijon mustard
• 1 tablespoon butter
• 3 tablespoons finely chopped fresh tarragon (fresh!)

Recipe

• 1 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.
• 2 in a large nonstick skillet over medium-high, heat the oil.
• 3 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.
• 4 add the shallot to the pan and cook over medium-high, stirring often, until softened and beginning to brown, about 3 minutes.
• 5 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.
• 6 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.