Fluke Picatta

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 2

  • 2 6-8 oz. fluke (summer flounder) fillets
  • 2 T olive oil
  • 1 egg, beaten
  • 1/2 cup Drake’s batter mix, or seasoned flour
  • Juice of 2 lemons
  • 2 T capers
  • 3 T butter
  • 1/2 cup dry white wine
  • Chopped parsley for garnish

Dip fluke fillets in egg

Dredge fillets in drakes batter mix (or flour)

Heat a large heavy pan or skillet over med. heat

When pan is hot, add the olive oil

When oil is hot add fillets and flip when nicely browned (around2-3 min)

When fillet is just opaque in the center remove to plate (use the 10 min. per inch of thickness rule for cooking time because fluke can greatly vary in thickness)

Add 1 T butter, white wine, capers, and lemon juice stir and reduce for a couple min. until sauce starts to thicken

Reduce heat to low then add the last 2 T butter to pan and stir to a creamy texture

Pour sauce over fillets, garnish with a touch of chopped parsley

Serve and enjoy!

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Monahan's Seafood

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