Ginger Panko-Crusted Flounder with
Asparagus and Orange Beurre Blanc
NORTH COAST SEAFOODS
1 cup panko (Japanese BEURRE BLANC
bread crumbs) 1 tablespoon peanut oil
3 tablespoons ground ginger 2 tablespoons chopped fresh ginger
2 tablespoons chopped 2 tablespoons chopped fresh shallot
fresh parsley 2 tablespoons chopped fresh garlic
1 teaspoon kosher salt 1 cup orange juice
2 teaspoons freshly cracked pepper 1/4 cup chicken broth
8 4- to 6-ounce North Coast 1 bunch thyme (about 10 sprigs)
Seafoods flounder fillets 1/4 pound butter, cut in 6 pieces
Peanut oil Salt and pepper
1 pound asparagus, steamed
1. Combine panko, ground ginger, parsley, salt and pepper in a large shallow
bowl. Dredge each flounder fillet in the crumb mixture and set aside.
2. Prepare Beurre Blanc: Heat peanut oil in a saucepan over medium-high
heat. Add ginger, shallot and garlic; cook, stirring, for 3-4 minutes. Add juice,
chicken broth and thyme; cook over high heat until liquid is reduced to 1/4
cup. Strain into a clean pan and keep warm.
3. To cook the fish, heat about 2-3 tablespoons peanut oil in a frying pan
over medium-high heat. Place 2 fillets in the pan and cook for 2-3 minutes
on each side, making sure they are crisp and lightly browned. Wipe out any
burnt crumbs and heat new oil before cooking remaining fillets.
4. To finish the sauce, whisk in butter one piece at a time. Make sure to add
the butter slowly so the sauce does not separate. Season to taste with salt
and pepper.
5. Arrange 2 fillets and some asparagus on each plate and top with sauce.
Makes 4 servings.
Brands may vary by region; substitute a similar product.
Cooking in Style The Costco Way
