{"id":9848,"date":"2020-08-20T09:00:55","date_gmt":"2020-08-20T13:00:55","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=9848"},"modified":"2023-12-20T10:02:34","modified_gmt":"2023-12-20T15:02:34","slug":"flounder-fillets-with-lemon-butter-sauce","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/flounder-fillets-with-lemon-butter-sauce\/","title":{"rendered":"Flounder Fillets with Lemon-Butter Sauce"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 flounder fillets<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>freshly ground black pepper<\/li>\n\n\n\n<li>flour<\/li>\n\n\n\n<li>2 tablespoons canola oil<\/li>\n\n\n\n<li>2 tablespoons butter<\/li>\n<\/ul>\n\n\n\n<p>Lightly salt and pepper fillets. Dredge in flour.<\/p>\n\n\n\n<p>Heat oil in a large skillet. Add butter and heat. Saut\u00e9 fish, flesh side down, until done, about 4 to 5 minutes. Turn over and repeat. Serve with lemon-butter sauce.<\/p>\n\n\n\n<p>While fish is cooking, prepare lemon-butter sauce.<\/p>\n\n\n\n<p><em>Lemon-Butter Sauce<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00bd cup butter<\/li>\n\n\n\n<li>2 tablespoons fresh lemon juice<\/li>\n\n\n\n<li>1 teaspoon lemon zest<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground white pepper<\/li>\n\n\n\n<li>2 tablespoons chopped fresh tarragon<\/li>\n<\/ul>\n\n\n\n<p>In a small saucepan, melt butter over medium heat. Stir in lemon juice, zest and pepper. Add fresh tarragon, mix well. Keep warm until ready to use, but do not continue to cook. Serve over fillets.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a>  MM2<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Flounder Fillets with Lemon-Butter Sauce.<\/p>\n","protected":false},"author":23,"featured_media":9849,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"caption\":\"\",\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[217,99,102,15,215,216,218],"tags":[159,145,152,109],"class_list":["post-9848","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall","category-fish","category-flounder","category-mariners-menu","category-spring","category-summer","category-winter","tag-butter","tag-main","tag-sauce","tag-sauteed"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- 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