Sautéed Flounder with Spicy Remoulade and Orzo
Ingredients
- ¾ cup orzo uncooked
- 3 tbsp fresh parsley chopped & divided
- ¾ tsp fresh ground black pepper divided
- ½ tsp kosher salt divided
- ¼ cup mayonnaise
- 1 tbsp lemon juice fresh
- 2 tsp whole grain Dijon mustard
- 2 tsp Sriracha
- 1 tsp capers chopped
- 2 tbsp extra virgin olive oil divided
- 3 tbsp all purpose flour
- 4 Flounder fillets
Instructions
- Cook orzo according to directions, omitting salt & fat. Drain and stir in 2 tbsp parsley, ¼ tsp pepper, and ¼ tsp salt.
- Combine remaining 1 tbsp parsley, mayonnaise, lemon juice, mustard, sriracha, and capers in a small bowl.
- Heat a large non-stick skillet over medium-high heat. Add 1 tbsp oil, swirl to coat.
- Place flour in a shallow dish. Sprinkle fillets with ½ tsp pepper and ¼ tsp salt. Dredge fillets in flour.
- Add fish to pan and cook 2 minutes per side or until desired degree of doneness. Remove from pan.
- Serve with remoulade and orzo.