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Eileen’s Sautéed Flounder. Photo by Paul Goldfinger ©. Re-post from 2013.

By Eileen Goldfinger, Food and Garden Editor @Blogfinger.  2013

1/2 pound flounder

1 tablespoon of Wegmans pan searing flour *

4 tablespoons canola oil

1/2 teaspoon paprika

1/2 teaspoon ground garlic

4 tablespoons Wegmans shallot-thyme finishing butter **

1 tablespoon margarine

2 tablespoons extra virgin olive oil

2 scallions, diced

1/2 lemon, juiced

Preheat 10 inch non-stick fry pan on medium low heat.

Fish: 

Dry flounder fillets with a paper towel.  (If the fish is wet, it will steam and not brown).  Sprinkle both sides of fillets with searing flour, paprika and ground garlic.  Place one  tablespoon of canola oil on each side of the fillets and rub the spices into the  fish.

Sauce:

Add remaining 2 tablespoons of canola oil, 1 tablespoon shallot-thyme butter and 1 tablespoon of margarine into the fry pan.  As the oils heat up, brush them over the bottom of the pan. When the oil starts to sizzle, place the fillets into the pan. The heat should still be at medium low. When the filets start to brown, approximately 7 minutes, turn them over. Add the remaining ingredients to the pan and cook for 5 minutes.

Serves 2

* You can substitute all purpose flour that has been sifted.

**You can make the finishing butter or margarine yourself:  Let the butter come to room temperature and stir in 1 teaspoon of minced fresh thyme leaves or 1/4 teaspoon of dried thyme leaves and 1/2 minced shallot.

EDITOR’S NOTE:  Wegmans  Ocean seafood department sold more fish than any other of the 81 Wegmans branches in the entire country on July 4.  Currently they are featuring whole red snapper. Here is a link to Eileen’s recipe for whole baked red snapper.     —PG

Eileen’s whole baked red snapper

LOUIS PRIMA:   “Che La Luna.”  (Italians like ribald lyrics, like the Jews from the Yiddish theater.)