Crispy Flounder with Pears, Endive, and Meyer Lemon

Smoother, rounder, and deeper in color than standard lemons, Meyer lemons are less acidic, with orange and floral flavor notes.

• 
  
  2 small Meyer lemons
  
  


• 
  
  6 Tbs. unsalted butter
  
  


• 
  
  3 medium Belgian endives, trimmed and quartered lengthwise
  
  


• 
  
  3 medium firm-ripe pears, peeled, cored, and sliced lengthwise 1/2 inch thick
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 Tbs. thinly sliced chives; more for garnish
  
  


• 
  
  1/2 cup unbleached all-purpose flour
  
  


• 
  
  1/2 cup fine-ground cornmeal
  
  


• 
  
  4 small flounder or sole fillets (about 1-1/2 lb.)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1/2 cup dry white wine
  
  

Tip:

You can use regular lemons in place of the Meyers, but the dish will taste more tart.

Finely grate 2 tsp. zest from one of the lemons. Squeeze 1-1/2 lemons to yield 2 Tbs. of juice. Thinly slice the remaining half and cut each slice into quarters; set aside.

In a 10- to 11-inch straight-sided sauté pan, melt 3 Tbs. of the butter over medium heat until foamy. Add the endives, pears, lemon juice, lemon zest, and 1/2 tsp. salt; stir to combine. Cover, reduce the heat to medium low, and cook, stirring occasionally until tender, 15 to 20 minutes. Remove the lid and cook until the endives and pears are lightly browned in places, about 2 minutes. Remove from the heat and stir in the chives.

While the endives and pears cook, combine the flour and cornmeal in a shallow dish. Season the fish lightly with salt and pepper and then dredge it in the cornmeal mixture. Heat 1/2 Tbs. of the butter with 1 Tbs. of the oil in a 12-inch skillet over medium-high heat. Cook 2 of the fillets, flipping once, until golden-brown and cooked through, 2 to 3 minutes per side. Transfer to a clean plate. Wipe out the skillet and repeat with another 1/2 Tbs. butter and the remaining 1 Tbs. oil and fillets. Transfer to the plate with the other fish. Wipe out the skillet again.

Heat the remaining 2 Tbs. butter in the pan until melted and browned and then stir in the lemon slices and a pinch of salt. Add the wine, bring to a simmer, and reduce by half, 1 to 2 minutes. Season to taste with salt and pepper.

Divide the pear mixture among 4 dinner plates and top with a fillet. Spoon the lemon pan sauce over the fish, garnish with chives, and serve.

Crispy Flounder with Pears, Endive, and Meyer Lemon

Smoother, rounder, and deeper in color than standard lemons, Meyer lemons are less acidic, with orange and floral flavor notes.

• 
  
  2 small Meyer lemons
  
  


• 
  
  6 Tbs. unsalted butter
  
  


• 
  
  3 medium Belgian endives, trimmed and quartered lengthwise
  
  


• 
  
  3 medium firm-ripe pears, peeled, cored, and sliced lengthwise 1/2 inch thick
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 Tbs. thinly sliced chives; more for garnish
  
  


• 
  
  1/2 cup unbleached all-purpose flour
  
  


• 
  
  1/2 cup fine-ground cornmeal
  
  


• 
  
  4 small flounder or sole fillets (about 1-1/2 lb.)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1/2 cup dry white wine
  
  

Tip:

You can use regular lemons in place of the Meyers, but the dish will taste more tart.

Finely grate 2 tsp. zest from one of the lemons. Squeeze 1-1/2 lemons to yield 2 Tbs. of juice. Thinly slice the remaining half and cut each slice into quarters; set aside.

In a 10- to 11-inch straight-sided sauté pan, melt 3 Tbs. of the butter over medium heat until foamy. Add the endives, pears, lemon juice, lemon zest, and 1/2 tsp. salt; stir to combine. Cover, reduce the heat to medium low, and cook, stirring occasionally until tender, 15 to 20 minutes. Remove the lid and cook until the endives and pears are lightly browned in places, about 2 minutes. Remove from the heat and stir in the chives.

While the endives and pears cook, combine the flour and cornmeal in a shallow dish. Season the fish lightly with salt and pepper and then dredge it in the cornmeal mixture. Heat 1/2 Tbs. of the butter with 1 Tbs. of the oil in a 12-inch skillet over medium-high heat. Cook 2 of the fillets, flipping once, until golden-brown and cooked through, 2 to 3 minutes per side. Transfer to a clean plate. Wipe out the skillet and repeat with another 1/2 Tbs. butter and the remaining 1 Tbs. oil and fillets. Transfer to the plate with the other fish. Wipe out the skillet again.

Heat the remaining 2 Tbs. butter in the pan until melted and browned and then stir in the lemon slices and a pinch of salt. Add the wine, bring to a simmer, and reduce by half, 1 to 2 minutes. Season to taste with salt and pepper.

Divide the pear mixture among 4 dinner plates and top with a fillet. Spoon the lemon pan sauce over the fish, garnish with chives, and serve.

Poached Flounder with Mint Beurre Blanc

This classic shallow-poached fish is served with a minty French butter sauce. It’s delicious with a simple rice pilaf and tender green spring vegetables like peas or baby spinach.

• 
  
  6 skinless flounder fillets (1-1/2 lb. total)
  
  


• 
  
  1/2 tsp. ground ginger
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3-1/2 Tbs. coarsely chopped fresh spearmint or ginger mint leaves
  
  


• 
  
  1/4 cup minced shallots
  
  


• 
  
  1/4 cup dry white wine
  
  


• 
  
  2 Tbs. heavy cream
  
  


• 
  
  2 oz. (4 Tbs.) cold unsalted butter, cut into 8 slices
  
  


• 
  
  1 Tbs. thinly sliced chives
  
  

Lay the fish fillets skinned side up on a cutting board. Slice each fillet in half lengthwise to make 12 strips. In a small bowl mix the ginger, 1/4 tsp. salt, and 1/4 tsp. pepper. Sprinkle the spice mixture evenly over all the fish and then sprinkle with 2 Tbs. of the chopped mint. Roll each strip into a coil, starting with the fatter end and aligning the roll along the cut edge. Secure with a toothpick, pushing it into the thin end and through the other side.

Sprinkle the shallots over the bottom of a 10-inch straight-sided sauté pan. Arrange the fish coils cut edge down in the pan. Pour in the wine and 1/3 cup water. Turn the heat to medium high and bring the liquid to a simmer. Adjust the heat to maintain a gentle simmer, cover, and poach the fish until cooked through, 4 to 8 minutes. Use a slotted spoon to transfer the fish to a warm plate. Tent with foil while finishing the sauce.

Increase the heat to high and boil the liquid until it’s reduced to about 3 Tbs. (It should just barely cover the bottom of the pan.) Add the cream and boil for 30 seconds. Reduce the heat to low and whisk in 2 slices of the cold butter, the remaining 1-1/2 Tbs. mint, and the chives. When the butter is almost melted, add another slice and whisk until mostly melted. Repeat with the remaining butter, 1 slice at a time. (Take care not to overheat the sauce or it will separate.) Season to taste with salt and pepper.

Remove the toothpicks from each piece of fish. Serve the fish (3 pieces per serving) drizzled with the sauce.

Poached Flounder with Mint Beurre Blanc

This classic shallow-poached fish is served with a minty French butter sauce. It’s delicious with a simple rice pilaf and tender green spring vegetables like peas or baby spinach.

• 
  
  6 skinless flounder fillets (1-1/2 lb. total)
  
  


• 
  
  1/2 tsp. ground ginger
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3-1/2 Tbs. coarsely chopped fresh spearmint or ginger mint leaves
  
  


• 
  
  1/4 cup minced shallots
  
  


• 
  
  1/4 cup dry white wine
  
  


• 
  
  2 Tbs. heavy cream
  
  


• 
  
  2 oz. (4 Tbs.) cold unsalted butter, cut into 8 slices
  
  


• 
  
  1 Tbs. thinly sliced chives
  
  

Lay the fish fillets skinned side up on a cutting board. Slice each fillet in half lengthwise to make 12 strips. In a small bowl mix the ginger, 1/4 tsp. salt, and 1/4 tsp. pepper. Sprinkle the spice mixture evenly over all the fish and then sprinkle with 2 Tbs. of the chopped mint. Roll each strip into a coil, starting with the fatter end and aligning the roll along the cut edge. Secure with a toothpick, pushing it into the thin end and through the other side.

Sprinkle the shallots over the bottom of a 10-inch straight-sided sauté pan. Arrange the fish coils cut edge down in the pan. Pour in the wine and 1/3 cup water. Turn the heat to medium high and bring the liquid to a simmer. Adjust the heat to maintain a gentle simmer, cover, and poach the fish until cooked through, 4 to 8 minutes. Use a slotted spoon to transfer the fish to a warm plate. Tent with foil while finishing the sauce.

Increase the heat to high and boil the liquid until it’s reduced to about 3 Tbs. (It should just barely cover the bottom of the pan.) Add the cream and boil for 30 seconds. Reduce the heat to low and whisk in 2 slices of the cold butter, the remaining 1-1/2 Tbs. mint, and the chives. When the butter is almost melted, add another slice and whisk until mostly melted. Repeat with the remaining butter, 1 slice at a time. (Take care not to overheat the sauce or it will separate.) Season to taste with salt and pepper.

Remove the toothpicks from each piece of fish. Serve the fish (3 pieces per serving) drizzled with the sauce.