Pan-Seared Flounder with Lemon Caper Sauce [RECIPE]

When we lived in Massachusetts we got spoiled by the easy access to fresh, high-quality fish. After all, we lived in one of the busiest fishing ports in the country! But just because we live inland now doesn’t mean that we can’t still satisfy our craving for delicious seafood. Whether you have access to fish fresh off the dock or fillets from your grocer’s freezer section, this recipe produces mouthwatering results in a matter of minutes. Just remember that if your fish is frozen, you’ll need to remove it from any vacuum-sealed packaging before you defrost it. It can be thawed on a plate in the fridge overnight or in a bowl of cool water. If you use the latter method, just be sure to keep an eye on it so it isn’t out too long before cooking.

PREP: 5 minutes
COOK: 10 minutes

INGREDIENTS

• 4 skinless flounder fillets
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup all-purpose flour, for dredging fish
• 2 tablespoons canola oil
• 3 tablespoons unsalted butter, divided
• 1 lemon, juiced
• 1/4 cup capers, rinsed

DIRECTIONS

1. Rinse the fillets with cold water and pat dry with a paper towel. Sprinkle fish with salt and pepper. Pour flour on a plate, dredge fish lightly, being sure to shake off extra flour.
2. Place oil and 2 tablespoons butter in a flat, heavy skillet and heat over medium-high until butter melts. Cook fish on one side until brown and crispy, about 3 minutes. Turn fish and cook on second side until equally brown, about 3 more minutes.
3. Transfer fish to serving platter. Remove skillet from heat and whisk in remaining 1 tablespoon butter until melted. Add lemon juice and capers and whisk gently. Pour thin sauce over fish fillets and serve.

YIELD: 4 servings