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Recipe

Crispy Flounder with Pears, Endive, and Meyer Lemon

Scott Phillips

Servings: 4

Smoother, rounder, and deeper in color than standard lemons, Meyer lemons are less acidic, with orange and floral flavor notes.

Ingredients

  • 2 small Meyer lemons
  • 6 Tbs. unsalted butter
  • 3 medium Belgian endives, trimmed and quartered lengthwise
  • 3 medium firm-ripe pears, peeled, cored, and sliced lengthwise 1/2 inch thick
  • Kosher salt
  • 1/2 Tbs. thinly sliced chives; more for garnish
  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup fine-ground cornmeal
  • 4 small flounder or sole fillets (about 1-1/2 lb.)
  • Freshly ground black pepper
  • 2 Tbs. olive oil
  • 1/2 cup dry white wine

Nutritional Information

      Calories (kcal) : 350
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 12
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 110
      Sodium (mg): 570
      Carbohydrates (g): 22
      Fiber (g): 4
      Protein (g): 19

Preparation

  • Finely grate 2 tsp. zest from one of the lemons. Squeeze 1-1/2 lemons to yield 2 Tbs. of juice. Thinly slice the remaining half and cut each slice into quarters; set aside.
  • In a 10- to 11-inch straight-sided sauté pan, melt 3 Tbs. of the butter over medium heat until foamy. Add the endives, pears, lemon juice, lemon zest, and 1/2 tsp. salt; stir to combine. Cover, reduce the heat to medium low, and cook, stirring occasionally until tender, 15 to 20 minutes. Remove the lid and cook until the endives and pears are lightly browned in places, about 2 minutes. Remove from the heat and stir in the chives.
  • While the endives and pears cook, combine the flour and cornmeal in a shallow dish. Season the fish lightly with salt and pepper and then dredge it in the cornmeal mixture. Heat 1/2 Tbs. of the butter with 1 Tbs. of the oil in a 12-inch skillet over medium-high heat. Cook 2 of the fillets, flipping once, until golden-brown and cooked through, 2 to 3 minutes per side. Transfer to a clean plate. Wipe out the skillet and repeat with another 1/2 Tbs. butter and the remaining 1 Tbs. oil and fillets. Transfer to the plate with the other fish. Wipe out the skillet again.
  • Heat the remaining 2 Tbs. butter in the pan until melted and browned and then stir in the lemon slices and a pinch of salt. Add the wine, bring to a simmer, and reduce by half, 1 to 2 minutes. Season to taste with salt and pepper.
  • Divide the pear mixture among 4 dinner plates and top with a fillet. Spoon the lemon pan sauce over the fish, garnish with chives, and serve.

Tip

You can use regular lemons in place of the Meyers, but the dish will taste more tart.

Reviews

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Reviews

  • catlilyot | 01/17/2016

    This recipe was amazing! I substituted broccoli for the endive because my market was out that day. The sweetness of the pears and tartness of the lemon combined perfectly. The flounder was crisp and moist. I served it over Jasmine rice. It made a beautiful dinner!

  • ana_hudson | 12/16/2012

    I liked the flavors but I think this needs double the amount of pear/endive mixture (with less butter!) and the flounder was not too crispy

  • ana_hudson | 12/16/2012

    I liked the flavors but I think this needs double the amount of pear/endive mixture (with less butter!) and the flounder was not too crispy

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