{"id":9882,"date":"2020-12-03T09:00:32","date_gmt":"2020-12-03T14:00:32","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=9882"},"modified":"2023-12-19T07:40:24","modified_gmt":"2023-12-19T12:40:24","slug":"sauteed-flounder-with-dill-sauce","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/sauteed-flounder-with-dill-sauce\/","title":{"rendered":"Saut\u00e9ed Flounder with Dill 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>1 \u00bd pounds flounder fillets<\/li>\n\n\n\n<li>2 tablespoons canola oil<\/li>\n\n\n\n<li>2 tablespoons butter<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>freshly ground black pepper<\/li>\n<\/ul>\n\n\n\n<p>Heat oil in a skillet to 375\u00b0 F. Add butter and melt. Lightly salt and pepper fish. Saut\u00e9 fish, flesh sides down, until lightly browned, about 4 to 5 minutes. Turn and repeat. Remove to platter. Serve with Dill Sauce.<\/p>\n\n\n\n<p>While fish is cooking, prepare Dill Sauce.<\/p>\n\n\n\n<p><em>Dill Sauce<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 tablespoons butter<\/li>\n\n\n\n<li>\u00bc cup dry white wine<\/li>\n\n\n\n<li>\u00bd cup heavy cream<\/li>\n\n\n\n<li>\u00bc teaspoon salt<\/li>\n\n\n\n<li>2 tablespoons water<\/li>\n\n\n\n<li>\u215b teaspoon freshly ground white pepper<\/li>\n\n\n\n<li>2 tablespoons chopped fresh dill<\/li>\n\n\n\n<li>1 tablespoon cornstarch<\/li>\n<\/ul>\n\n\n\n<p>In a small saucepan, melt butter. Add wine and cream and bring to a boil. In another small bowl or cup, mix 1 tablespoon cornstarch with 2 tablespoons of water. Add to the hot mixture until it thickens, stirring constantly over medium heat. Add salt, pepper, and dill. Serve over hot fish.<\/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 Saut\u00e9ed Flounder with Dill Sauce.<\/p>\n","protected":false},"author":23,"featured_media":10009,"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":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[217,99,102,15,226,215,216,218],"tags":[145,152,109],"class_list":["post-9882","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall","category-fish","category-flounder","category-mariners-menu","category-sauteed","category-spring","category-summer","category-winter","tag-main","tag-sauce","tag-sauteed"],"displayCategory":null,"acf":[],"yoast_head":"<!-- This site is optimized with 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