Pan-Roasted Flounder with Soy, Ginger, and Honey Sauce
SERVINGS: 4
PREP TIME: 5 minutes
TOTAL TIME: 20 minutes
COURSE: Main
One of our favorite ways to cook fish? Dusting fillets in Wondra flour and searing them to golden-brown perfection. Here, flounder is the star—dressed with a simple sauce of rice wine vinegar, honey, soy sauce, and more. It strikes the perfect balance of savory and sweet, creating an irresistible dinner in just 20 minutes.
Ingredients
For the Sauce:
- 1/2 tsp. chopped ginger
- 3 Tbsp. reduced sodium soy sauce
- 1 Tbsp. honey
- 2 Tbsp. rice wine vinegar
- 1 tsp. Dijon mustard
For the Flounder:
- 4 (6-8 oz.) skinless flounder fillets
- Sea salt and pepper, to taste
- ¼ cup Wondra flour
- 4 Tbsp. extra-virgin olive oil
Instructions
- Prepare the sauce: Place all the sauce ingredients in a small mixing bowl and whisk until combined.
- Pat the fish dry. Season lightly with sea salt and pepper and dust lightly with the Wondra flour.
- Heat a large skillet on medium-high heat. Working in two batches, heat half the oil in the skillet and cook the fish. Sear the flounder until golden-brown, about 3 minutes on each side. Wipe the skillet clean after the first two fillets and repeat.
- Place the cooked flounder on serving plates and drizzle the sauce on top. Serve immediately.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
