Flounder Fillets with Lemon-Butter Sauce From the Mariner's Menu Cookbook and North Carolina Sea Grant
A mild-tasting fish with a sweet undertone, flounder pairs well with this perky lemon-butter sauce.
- 4 flounder fillets
- Black pepper, freshly ground
- 2 tablespoons canola oil
- 2 tablespoons butter
- ½ cup butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon freshly ground white pepper
- 2 tablespoons fresh tarragon, chopped
Lightly salt and pepper fillets. Dredge in flour.
Heat oil in a large skillet. Add 2 tablespoons of butter and heat. Sauté fish, flesh sides down, until done, about 4 to 5 minutes. Turn over and repeat.
While fish is cooking, prepare lemon-butter sauce.
In a small saucepan, melt ½ cup of butter over medium heat. Stir in lemon juice, zest and pepper. Add fresh tarragon, mix well. Keep warm until ready to use, but do not continue to cook. Serve over fillets.