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Browned Butter Flounder with Lemon Green Beans

March 10, 2014

Browned Butter Flounder with Lemon Snap Peas RecipeI found this recipe in the January 2014 of Cooking Light and adapted it to fit Fodmap needs.  I’m not sure I’ll get around to trying it this week, but I do hope to try it soon!  Let me know if you enjoy it.

Original Recipe can be found here

  • 4 (6-ounce) flounder fillets
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 3 tablespoons spelt flour
  • 4 teaspoons canola oil, divided
  • 2 tablespoons unsalted butter, diced
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 5 teaspoons fresh lemon juice, divided
  • 8 ounces green beans, trimmed
  • 1 1/2 tablespoons chopped fresh mint
  • 1 teaspoon grated lemon rind

Preparation

  1. Sprinkle fish evenly with pepper and salt. Place spelt flour in a shallow dish; dredge fish in spelt flour. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add fish to pan; cook 3 minutes on each side or until fish flakes easily with a fork. Remove fish from pan; keep warm.
  2. Return pan to medium heat. Add butter; cook 45 seconds or until butter begins to brown. Remove pan from heat; stir in parsley and 1 tablespoon lemon juice. Place butter mixture in a small bowl.
  3. Return pan to medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add green beans; sauté 3 minutes or just until crisp-tender. Stir in remaining 2 teaspoons lemon juice, mint, and rind. Drizzle browned butter mixture evenly over fish. Serve with green beans.
Note:

I found this recipe in the January 2014 edition of Cooking Light
Ivy Manning, Cooking Light

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