Title: Sauteed Flounder with Lime
Categories: Fish Main
Yield: 4 Servings
| 1 1/3 | lb | Flounder fillets, about 1/2" thick |
| 1/3 | c | Flour |
| | | Salt and pepper |
| 1 | cl | Garlic, minced |
| 1/2 | c | Dry white wine |
| 1 | tb | Lime juice |
| 1/2 | tb | Butter or margarine |
| 1 | tb | Olive oi |
| 3 | | Green onions, chopped |
Rinse fish and pat dry. Put flour in a plate and season with salt and
pepper. Dredge fillets in flour, patting to remove excess. Combine garlic,
wine, lime juice and margarine in a small bowl. Heat olive oil in a large
frying pan over medium-high heat. Add fillets without overlapping (you may
need to cook in 2 batches). Cook until golden on bottom, about 3 minutes.
Turn and cook until opaque through center, 1 to 2 minutes more. Transfer to
a platterand cover with foil to keep warm. Add wine mixture to pan and
boil, scraping up cooked bits, until reduced by half, 2 to 3 minutes. Stir
in onions and heat about 30 seconds. Pour sauce over fish and serve.