Blogfinger

FLUKE MEUNIERE

By Eileen Goldfinger, Food Editor @Blogfinger.net and Co-Editor of “Prevention Does Work–A Guide to a Healthy Heart.”*

1/2 to 1 pound of fluke fillets

1 tablespoon extra virgin olive oil

1 tablespoon butter or margarine

1 lemon

1 teaspoon paprika

1/8 teaspoon freshly ground black pepper

1/8 teaspoon sea sa

In a 12 inch non stick fry pan heat olive oil and butter until they sizzle.

Sprinkle filet with paprika, salt and pepper and rub seasoning onto one side

of the fish.

Sauté fish fillets in a non-stick fry pan. Paul Goldfinger photograph © November, 2015

Place fillets in heated pan and cook for ten minutes on medium heat.

Then turn the fillets over and squeeze the juice from half of the lemon on them and cook for 10 minutes.

Slice the remaining half of the lemon into wedges and serve with the fluke.

Pour the sauce left in the pan over the fish.

*

Serves 2 people

AMY WINEHOUSE: