Flounder in Lemon and Wine Sauce

I know what you're thinking: why would you eat flounder?  That fish in The Little Mermaid is so cute.

My answer: That character is NOT a flounder.  That's just his name!  He's actually an Atlantic tang blue surgeonfish.

And now you're thinking that I'm crazy because I needed to look that up after consuming flounder to clear my conscience.  Except now I think it's one of those fish that's not sustainable or something.  *SIGH*

Regardless, this recipe is tasty.  And you don't have to use flounder.  I usually don't use recipes on display at the grocery store but this one looked legit.  It tastes kind of fancy and not too citrus-y.

 Flounder in Lemon and Wine Sauce

• 1/4 cup dried breadcrumbs
• 4 (6 ounce) flounder fillets
• 2 tablespoons olive oil
• 1/4 cup dry white wine
• 3 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon orange juice
• 2 stalks green onions, chopped
• 1 teaspoon butter
• 2 tablespoons fresh chives, chopped
• salt, to taste
• fresh ground black pepper, to taste

Directions:

Prep Time: 5 mins
Total Time: 15 mins

1.  Mix bread crumbs, salt and pepper in a shallow bowl.
2.  Dredge fish fillets in the crumbs mixture, shake off any excess.
3. Heat olive oil in a non-stick skillet large enough to accommodate 4 fillets in single layer.
4. Add the flounder fillets to the skillet and saute them until done, about 2 to 3 minutes on each side.
5. Transfer the fish to a large serving plate, cover to keep warm.
6. Add wine, garlic, lemon juice and orange juice to the pan, stir to mix for about 1 minute or until the sauce is thicken.
7. Add green onion and butter and quickly remove from heat.
8. Pour sauce over fish, garnish with chopped chives and serve immediately with steamed rice and your favorite steamed vegetable.