Ingredients

1/3 cup  all-purpose flour 1/2 teaspoon  salt, or to taste Freshly ground pepper to taste 1 pound  flounder, sole or haddock fillets 1 tablespoon  extra-virgin olive oil 1   large shallot, finely chopped (about 1/3 cup) 1/2 cup  dry white wine 1 cup  freshly squeezed orange juice 2 heaping teaspoons  Dijon mustard 2 teaspoons  butter 2 tablespoons  chopped fresh parsley Tip: A large nonstick skillet is highly recommended. Otherwise, cook the fillets in two batches, using 1 1/2 teaspoons oil per batch.At the Fish Counter: When buying fish, trust your instincts. Look for red gills, bright reflective skin, firm flesh, an undamaged layer of scales and no browning anywhere. The smell should be sweet, like a morning on the beach. The best whole fish look alive, as if they just came out of the water.

Description

Sauteed Flounder With Orange-Shallot Sauce, Recipe

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