March is here, which means spring time is upon us. South Texas early spring brings us bounties of rain, flowers, humidity and the end of deer hunting season. This last one is a big deal in our household, as Lee basically lives for deer hunting. But fear not, because with the end of one hunting season comes another: this time it’s fishing season, a.k.a. tons of fresh fish!
Lee welcomed fishing season with a flounder gigging outing and, man, did he bring home some tasty fresh fish. I whipped up this Flounder Piccata dish, which was inspired by a meal our friend Townsend cooked for us last year (with some of Lee’s fresh catch). This dish is obviously great with pasta, but we wanted a lighter version so we served ours with some zoodles (I cooked the zoodles in a skillet with a little bit of olive oil).
3-4 flounder filets, about 4 ounces each
1/4 cup flour
1/2 cup white wine
Juice of 1 medium lemon
1 tablespoon capers
3 tablespoons butter
2 tablespoons olive oil
Optional: chopped parsley
- Season flounder filets with salt and pepper.
- Spread flour out on a plate. Dredge flounder in flour so that it is completely covered on both sides.
- Heat oil in a large skillet on medium-high heat. Cook flounder 2 minutes per side until golden brown. You may have to cook them in two batches, just be sure to split the olive oil in half for each batch. Set flounder aside on a clean plate.
- Add butter, wine, lemon juice and capers to the skillet, scraping up any brown bits on the bottom of the pan. Simmer for about 5 minutes.
- Serve flounder over zoodles or noodles, pour sauce directly over the flounder, and top with chopped parsley. Enjoy immediately.