Sauteed Flounder with Red Grapefruit Beurre Blanc
Delight your taste buds with this elegant Sauteed Flounder with Red Grapefruit Beurre Blanc—a dish that combines the delicate flakiness of golden pan-seared flounder fillets with the vibrant tang of a rich, velvety citrus-infused sauce. Zesty red grapefruit juice and zest lend a unique, refreshing twist to the classic French beurre blanc, perfectly complementing the buttery richness of the fish. With a balance of bright flavors and creamy textures, this recipe is deceptively simple yet sophisticated, taking only 35 minutes from prep to plate. Whether you're hosting a dinner party or treating yourself to restaurant-quality cuisine at home, this dish is sure to impress. Serve with roasted vegetables or herbed rice for an unforgettable meal that’s both light and indulgent. Perfect for seafood lovers searching for a refined recipe to elevate their repertoire!
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Recipe Information
Ingredients
- 4 pieces flounder fillets
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.5 cups all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 whole red grapefruit
- 0.5 cups dry white wine
- 2 tablespoons heavy cream
- 6 tablespoons unsalted butter (cold, cubed)
Instructions
Pat the flounder fillets dry with paper towels and season both sides with salt and black pepper.
Place the flour on a plate and lightly dredge each fillet, shaking off any excess flour.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat until the butter is melted and bubbling.
Add the flounder fillets to the skillet and cook for about 2-3 minutes per side, until golden brown and cooked through. Remove the fillets and set them aside on a plate lined with paper towels to keep them warm.
Zest the red grapefruit and set the zest aside. Then, juice the grapefruit to yield approximately 1/3 cup of juice.
In the same skillet, remove any leftover butter and oil and add the white wine. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3-4 minutes.
Add the grapefruit juice and heavy cream to the skillet, whisking to combine. Let the mixture simmer for another 2-3 minutes.
Reduce the heat to low and whisk in the cold, cubed butter a few pieces at a time, allowing each addition to melt before adding the next. Continue until the sauce is smooth and emulsified.
Stir the reserved grapefruit zest into the beurre blanc sauce and taste, adjusting seasoning with salt and pepper if necessary.
Plate the sautéed flounder fillets and spoon the red grapefruit beurre blanc generously over the top. Serve immediately.
Nutrition Facts
Calories |
1912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 3577 mg | 156% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 11.7 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 158 mg | 12% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1188 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
