Tonight I wanted an easy but tasty fish recipe, and found this on Eating Well. The original recipe called for mustard, but I took that out, since I wanted some good orange flavor. This one's a keeper.
Sautéed Fish with Orange-Shallot Sauce
⅓ cup all-purpose flour
½ teaspoon salt, or to taste
Freshly ground pepper, to taste
1 lb. flounder, sole or haddock fillets
1 tablespoon extra-virgin olive oil
1 large shallot, finely chopped
½ cup dry white wine
1 cup freshly squeezed orange juice
2 teaspoons butter
2 tablespoons chopped fresh parsley
Mix flour, salt and pepper in a shallow dish. Thoroughly dredge fish fillets in the mixture.
Heat oil in a large nonstick skillet over medium-high heat until shimmering but not smoking. Add the fish and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Transfer to a plate and keep warm.
Add shallot to the pan and cook over medium-high heat, stirring often, until softened and beginning to brown, about 3 minutes. Add wine and bring to a simmer, scraping up any browned bits. Cook until most of the liquid has evaporated, 1 to 2 minutes. Add orange juice; bring to a boil. Reduce heat to low and simmer until the sauce thickens a bit, about 5 minutes. Add butter and parsley; stir until the butter has melted. Transfer fish to individual plates, top with sauce and serve.
I served this with some Roasted Vegetables and some fancied-up biscuits:
Cheddar-Garlic Biscuits
1 10-count package refrigerated biscuits (any kind)
1 Tbsp. butter, melted
1/3 cup (approx.) shredded sharp or medium cheddar
1/2 tsp. garlic powder
Preheat oven to 425F. Separate biscuits and place on ungreased baking sheet about 1-2 inches apart. Brush each biscuit with melted butter, and top with about a tablespoon of shredded cheese. Sprinkle lightly with garlic powder. Bake about 10 minutes, or until lightly browned. Makes 10.
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