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- step-by-step directions
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter (divided)
- 4 fillets fluke (skinless, bones removed, about 4 ounces each)
- 1/4 cup all-purpose flour
- 2 cloves garlic (minced)
- 1/2 pound large shrimp (peeled and deveined, cut into small pieces)
- 1 lemon (juice and zest)
- 2 tablespoons dry vermouth
- 1/4 cup parsley (leaves only, finely chopped)
- kosher salt and freshly ground black pepper (to taste)
- In a large nonstick pan. Add 1 tablespoon of oil and 2 tablespoons of butter, and place over medium-high heat.
- Meanwhile, season the fish fillets on both sides with salt. In a large bowl or baking dish, add the flour and season with salt. Dredge the fish in the seasoned flour. Shake off excess flour. Place the dredged fish fillets into the sauté pan. Cook, without moving, until golden on one side, about 2 minutes. Flip and continue to cook until cooked through, about 1 to 2 more minutes. Gently remove fish to a platter.
- Drain oil from the pan and place over medium heat. Add the garlic and shrimp, and season with salt and pepper. Add the lemon juice, zest, vermouth and parsley, and sauté for 2 minutes. Add 4 tablespoons of butter and swirl the pan around to create a glaze. Add the fish back into the pan and warm the fish with the sauce. Serve the fish on the platter and spoon the shrimp sauce over the fluke.
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