Sauteed Flounder With Orange Shallot Sauce
Ingredients
- 1 large shallot, finely chopped (about 1/3 cup)
- 1 cup freshly squeezed orange juice
- 1/2 teaspoon salt, or to taste
- 2 tablespoons chopped fresh parsley
- Freshly ground pepper, to taste
- 2 teaspoons butter
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 1 pound Pacific flounder, sole or haddock fillets
- 2 heaping teaspoons Dijon mustard
- 1 tablespoon extra-virgin olive oil
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