hold the mustard

I like fish. Whether it be a thick cut mahi mahi burger or fish sticks from the freezer. I like the light texture and flakiness of a nice piece of fish, but typically I fold and no matter what the seasoning or style, I reach for the mustard. I don’t know why it is, I think normally the seasoning is good but never enough and I don’t really eat fish for the, uh, fish flavor. That’s why this recipe tops the books for me for delicious fish recipes. The flavor is bold, it was really the most flavorful fish I’ve ever had. I also used thin filets of flounder so the fish to flavoring ratio was right on for me. So much so that I didn’t once reach for the mustard– a first for me. All the butter aside, it is a pretty healthy recipe, especially if paired with rice and edemame as pictured here. I can’t tell you enough—-this recipe will kick you in the mouth with flavor, which is a nice change for me since typically fish winds up…fishy.

flounder with lime brown butter
adapted from eeecooks.com

1 lb flounder filets, thawed (target grocery has a big bag of 7-8 thin filets in the freezer section that were perfect and inexpensive)
1 tbs lime juice or fresh squeezed lime
1 tbs olive oil for every 2 filets
salt and pepper
paprika
unsalted butter (3 tbs + 1 tbs for every 2 filets)
  • Rinse and pat dry your filets. Lay them out on a large cutting board and lightly salt and pepper them on one side. Sprinkle lightly with paprika.
  • Place a large skillet over medium high heat on the stove top. Add 1 tbs olive oil and 1 tbs butter, and allow butter to melt, tilting the skillet back and forth until the bottom is covered.
  • Add two filets, seasoned sides down and cook for 2-3 minutes on that side, using a fork or spatula to ensure the fish is not sticking to the pan. While the first side is cooking, season the other side with salt, pepper, and paprika. Flip the filets and cook another 2 minutes or until both sides are golden brown. Remove from the skillet and place in a casserole dish and cover.
  • Repeat for the rest of the fish, two filets at a time. Lower the temperature to medium if your fish starts to over brown. Occasionally you may need to scrape the skillet clean before putting in new filets. Be careful, when you put the filets in the oil may pop a little.
  • To make the sauce, rinse off the skillet (I wiped it down with a wet paper towel) and add 3 tbs butter over medium heat until butter begins to look golden brown (it will smell nutty—make sure not to let it get dark brown, because it will burn easily and THAT is something that you don’t want to experience….as I did the first time…) Immediately remove from heat and ad 1 tbs lime juice ( a little extra never hurts). The cold juice will make the browned butter bubble like crazy, just swirl the skillet to mix and drizzle over warm fillets. Yum!

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *