Flounder Fillets With Spanish Herbs

Ingredients

• ¼ cup flour
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 2 small or 1 large flounder fillet
• 4 tablespoons clarified butter, or oil
• 2 tablespoons unsalted regular butter
• 1 teaspoon chopped garlic (or as desired)
• ¼ cup dry white wine
• ½ cup fish stock (optional)
• ½ teaspoon oregano
• ⅛ teaspoon ground cumin
• ¼ teaspoon red pepper flakes
• 2 tablespoons chopped fresh coriander (cilantro, Chinese parsley)
• 1 cup chopped canned plum tomatoes, with juice
• Salt and pepper as desired
• 2 to 4 tablespoons additional cold, unsalted regular butter, cut up
• 1 ½ cups chopped cooked pasta, or cooked orzo

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1013 calories; 59 grams fat; 35 grams saturated fat; 1 gram trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 76 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 39 grams protein; 237 milligrams cholesterol; 934 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Preheat oven to low. Mix the flour, salt and pepper together and dip the fillets in the mixture to coat both sides. Shake off excess. Heat a large skillet very hot, add the clarified butter and when it is very hot fry the fillets quickly, turning them once, until they are golden brown on both sides (about 2 minutes or less, altogether). Remove fillets to dinner plates and keep warm in the oven.
2. Pour off any remaining clarified butter or oil from the skillet, add 2 tablespoons unsalted regular butter and (still over high heat) add the garlic and saute 10-15 seconds. Add the wine and fish stock, oregano, cumin and red pepper and boil hard until the liquid is reduced to almost nothing. Add the coriander and tomatoes and boil until slightly reduced. Season to taste with salt and pepper, remove the skillet from the heat and whisk in the additional butter bit by bit, incorporating each piece almost completely before adding the next. Warm the sauce again if necessary, but do not let it boil.
3. Spoon a small amount of the sauce over the fillets in the oven, return the skillet to the heat, add the chopped pasta and toss with the rest of the sauce until heated through. Spoon the pasta onto the dinner plates and serve with a tossed salad.

About 20 minutes