Flounder with Grape Piccata Sauce

Remove the skin from the flounder fillets by wiggling the skin while holding the knife and moving the knife back and forth.

Heat a pan with a little oil until it starts to smoke.

Dredge the flounder fillets in seasoned flour (flour mixed with salt and pepper).

Check if the pan is hot enough by flicking a little flour into the pan; it should sizzle.

Add the dredged flounder fillets to the hot pan and cook for about 2-3 minutes until golden brown on one side.

Turn the flounder fillets over and cook for another 30 seconds until golden brown on the other side.

Remove the cooked flounder from the pan and place it on a plate.

Add butter to the pan to melt and remove any flecks.

Pour in white wine and a little apple juice, then add halved seedless red grapes.

Let the sauce simmer down and add more butter to thicken it.

Turn off the heat and add chopped parsley and capers to the sauce before pouring it over the flounder.

Equipment Needed

Spice Level:

Dietary

Allergens