Sauteed Flounder With Red Grapefruit Beurre Blanc - cooking recipe

Ingredients

1/3 cup unbleached white flour
3/4 teaspoon salt (to taste)
ground black pepper, to taste
1 lb flounder or 1 lb sole fillet
1 tablespoon extra virgin olive oil
2 medium shallots, finely chopped
1/2 cup dry white wine
1 cup red grapefruit juice, freshly squeezed
1 tablespoon Dijon mustard
1 tablespoon butter
3 tablespoons finely chopped fresh tarragon (fresh!)

Preparation

In a shallow dish or pie plate, whisk together the flour, salt and pepper. One at a time, dredge the fish fillets in the flour mixture.
In a large nonstick skillet over medium-high, heat the oil.
Add the fish and cook until lightly browned and just opaque at the center, about 2 to 5 minutes per side. Transfer to a plate and loosely tent with foil.
Add the shallot to the pan and cook over medium-high, stirring often, until softened and beginning to brown, about 3 minutes.
Add the wine and bring to a simmer, scraping up any browned bits. Cook until most of the wine has evaporated, about 2 to 3 minutes.
Add the grapefruit juice and mustard, then bring to a boil. Reduce heat to low and simmer until the sauce is reduced and slightly thickened, about 5 minutes. Stir in the butter and tarragon. Transfer the fish to serving plates and top with the pan sauce.