All flounder has a mild favor. Depending on the specific species the texture
varies from delicate to firm and the color varies in raw fillets, but all cooks
to an opaque white meat.
2 tablespoonfuls of unsalted butter, divided
1 teaspoonful seafood seasoning
1 1/2lbs of Flounder fillets
Juice of half an Orange
1 tablespoonful of fresh basil, chopped
NUTRITIONAL VALUES PER PORTION (APPROX) 170 Kilocalories; per 1/4
18g Protein; 9g Fat; 3g Carbohydrate; 0g Fibre; 80mg Cholesterol; 770mg
Sodium; Vitamin A 15%; Vitamin C 25%; Iron 2% Calcium 4%
Preheat large sauté pan on medium. Place 1 tablespoonful
of butter in the pan.
Season fish and add half to the pan. Cook for 2-3 minutes on each side or until
opaque and separates easily. Remove fish from pan. Cover to keep warm. Repeat
with the remaining fillets.
Add the remaining 1 tablespoonful of butter, juice from the orange with the
basil to the pan. Cook and stir until melted and hot. Serve sauce over the fish.
To compliment this try a nice dry table white wine available at all
large stores like Publix etc.