azorean flounder with lemon butter sauce

Name: Azorean Flounder with Lemon Butter Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Portugese
Ingredients: 4 - 4- to 6-ounce, 1/2-inch-thick fresh (not frozen) flounder fillets (or substitute sole, snapper, catfish, tilapia, swai, or any thin white fish); 1/2 teaspoon(s) kosher salt; - ground black pepper to taste; 2 tablespoon(s) vegetable oil; 1 tablespoon(s) or so all-purpose flour or rice flour (optional); 3 tablespoon(s) unsalted butter, cut into 4 slices; 1/4 cup(s) fresh lrmon juice; 2 tablespoon(s) finely chopped fresh herbs, such as basil, chives, or flat-leaf parsley

(3 ratings)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Straight from the Azores and simply delicious.

(3 ratings)

yield 4 serving(s)

prep time 15 Min

cook time 15 Min

method Pan Fry

Ingredients For azorean flounder with lemon butter sauce

4

4- to 6-ounce, 1/2-inch-thick fresh (not frozen) flounder fillets (or substitute sole, snapper, catfish, tilapia, swai, or any thin white fish)
1/2 tsp

kosher salt
ground black pepper to taste
2 Tbsp

vegetable oil
1 Tbsp

or so all-purpose flour or rice flour (optional)
3 Tbsp

unsalted butter, cut into 4 slices
1/4 c

fresh lrmon juice
2 Tbsp

finely chopped fresh herbs, such as basil, chives, or flat-leaf parsley

How To Make azorean flounder with lemon butter sauce

1
Pat both sides of the fish fillets dry with paper towels and then season them with salt and pepper. Heat the oil in a medium skillet (preferably cast-iron or stainless steel and not nonstick) over medium-high heat until the oil ripples but isn’t smoking, 1 1/2 to 2 minutes. While the oil is heating, go ahead and pat both sides of the fillets dry a second time.

2
Sprinkle a little flour, if using, over both sides of the fillets and use your fingers to evenly coat both sides. Add the fillets to the skillet and cook, without moving, for 2 minutes. S Slide a thin metal spatula underneath the fillets (making sure to use firm pressure to scrape up any of the golden crust that may be sticking to the bottom) and carefully flip the fillets. If it seems impossible to slip the spatula beneath the fillet and the skillet, wait 30 seconds or so and try again. The fish will release when it’s ready–and only when it’s ready.
3
Place a slice of butter on top of each fish fillet and stand idly by as it melts and drips off the fish into the skillet. Cook the fish until it springs back from light pressure, about 2 minutes. Use a spatula to transfer the fish to a platter or to 4 plates.
4
Squeeze the lemon juice into the skillet and, with the skillet still over the heat, use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. Stir in the fresh herbs and spoon the sauce over the fish.
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