Alaska Flounder — sautéed with light lemony caper butter and served over angel hair pasta
Low in fat, high in protein, GO WILD™ flounder fillets have a delicate, mild flavor—a flavor profile reminiscent of shellfish. This lean, yet moist flaky fish is best served sautéed. In this GO WILD™ Creation, our culinary artists suggest a classic French preparation called meunière, in which the fish is removed from the skillet once it's cooked, and butter, lemon juice and capers are browned right in the same pan. The toasty nuttiness of the meunière sauce is balanced with the tangy, savory flavors of lemon and capers. Serve over angel hair pasta; the pasta cooks quickly—in about two minutes—so be sure to bring your water to a rolling boil while your sauce is thickening.
Difficulty level: Simple
1 tray GO WILD™ Alaska Flounder
1 lb angel hair pasta
Lemon caper butter sauce
1 lemon, juiced
½ cup white wine
2 Tbsp butter
1 Tbsp capers
1 Tbsp Italian parsley, chopped
Angel hair pasta
Follow Manufacturer's Directions
GO WILD™ Alaska Flounder
Heat a non-stick skillet with 1 Tbsp oil, cook flounder until browned and lower heat. Remove pan from stove, add white wine and place back on burner. Add lemon juice, capers and butter. Cook until sauce is thickened. Serve over pasta.
Reducing the sauce to the correct thickness is what gives the sauce depth of flavor. Always cook with a wine that is good enough to have with dinner.