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Sautéed Flounder with Orange Butter and Grape Tomato Squash Spirals
Recipes
Sautéed Flounder with Orange Butter and Grape Tomato Squash Spirals
4 servings
20 minutes total

Ingredients

  • 1 orange, for juice (about ¼ cup)
  • 1 tablespoon basil leaves, chopped
  • 2 tablespoons unsalted butter, divided
  • 1 ½ lb flounder fillets
  • 1 tablespoon seafood seasoning
  • 1 tablespoon olive oil
  • 1 (32-oz) container grape tomato and squash spirals
  • Kosher salt and pepper, to taste

Prep

    • Squeeze orange for juice (about ¼ cup).
    • Chop basil.

Steps

    1. Preheat 1 tablespoon butter in large sauté pan on medium. Season fish with seasoning, and sauté in batches, 2–3 minutes on each side, until opaque and separates easily. Remove from pan; cover to keep warm.
    2. Preheat olive oil in same pan; add spirals and cook 3–5 minutes or until tender. Season with salt and pepper to taste. Transfer from pan to serving platter; top with fish.
    3. Add remaining 1 tablespoon butter, juice, and basil to pan; cook and stir until melted and hot. Top fish with sauce. Serve immediately.
    Always check fish for bones and cook to an internal temperature of 145°F.

Amount per ¼ recipe serving: Calories 230, Total Fat 12g, Sat Fat 5g, Trans Fat 0g, Chol 80mg, Sodium 770mg, Total Carb 3g, Fiber 1g, Sugars 6g, Protein 18g, Calc 4%, Vitamin A 20%, Vitamin C 80%, Iron 2%