Cortez Pass Pecan Flounder & Oranges

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kozzak

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Jun 18, 2013, 7:01:57 AM6/18/13

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Cortez Pass Pecan Flounder & Oranges
Categories: Seafood, Nut, Fruit, Florida, Dixie, Southern, Main dish
Yield: 4 servings

1 ea Orange
4 8 oz Flounder fillets
1/4 ts Salt
1/4 ts Black pepper
2 ts Unsalted butter
1 ea Shallot minced
2 ts White-wine vinegar
2 ts Pecans toasted & chopped
2 ts Fresh dill chopped

Use a sharp knife to remove skin & white pith from orange.
Hold fruit over a medium bowl.
Cut between membranes to release individual orange sections into a bowl.
Be sure to collect all juice as well.
Discard membranes, pith & skin.
Sprinkle both sides of fillets with salt & pepper.
Coat a large non-stick skillet with cooking spray then place it over med-heat.
Add flounder fillets then cook 1 min.
Gently flip fish then cook until fish is opaque in center.
Divide between 2 serving plates then tent with foil to keep warm.
Add butter to pan then melt it over med-heat.
Add shallot then cook while stirring until soft.
Add vinegar then orange sections & juice.
Loosen any browned bits on bottom of pan then cook for 30-45 secs.
Spoon sauce over fish then sprinkle each portion with pecans & dill.
Serve immediately.