Fresh Flounder Piccata
NORTH COAST SEAFOODS3
8 2- to 4-ounce fresh North Coast Seafoods* flounder fillets
Salt and pepper
5 tablespoons all-purpose flour
4 tablespoons vegetable oil
2 teaspoons freshly minced garlic
2 tablespoons drained small capers
1/2 cup white wine
Juice of 1 lemon
3 tablespoons butter
1 tablespoon chopped fresh parsley
1. Season fish with salt and pepper to taste and then dust with flour.
2. Heat oil in a heavy frying pan over medium heat. Shake off excess
flour and brown the fish, about 2 minutes on each side.
3. Remove fish from the pan and pour off any oil and burnt flour.
Add garlic and capers to the pan and cook for a minute or two.
4. Pour wine and lemon juice into the pan, turn up the heat and cook to
reduce the liquid by half. Turn down the heat and stir in butter and parsley.
5. Return the fish to the pan to warm. Taste the sauce and add salt and
pepper if needed. Serve fish with the sauce over the top. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Asparagus and Crab–Stuffed Dover
Sole with Tarragon Cream
PACIFIC SEAFOOD GROUP5
1 shallot, chopped
1 tablespoon chopped fresh tarragon
2 cups heavy cream
8 large Dover sole fillets
16 asparagus spears
1 pound Dungeness crab meat
Grated peel of 1 lemon
Salt and pepper to taste
1. Preheat oven to 350°F.
2. Combine shallot, tarragon and cream in a saucepan. Place over medium
heat and bring to a boil. Reduce heat and simmer until the sole is ready.
3. Lay out the sole fillets. Place 2 asparagus spears and some crab in the
center of each fillet. Wrap the fillet around the filling.
4. Place the fillets in a baking dish. Pour the cream mixture over the fish,
coating entirely. Sprinkle with grated lemon peel and salt and pepper
5. Bake for approximately 10 minutes, or until just cooked through.
6. Serve immediately. Makes 8 servings.