Lacquered Flounder

Cane vinegar is made from sugar cane syrup. Look for Steen's vinegar, made in Louisiana, or substitute Champagne vinegar. Turbinado sugar gives the glaze a golden color and imparts a hint of molasses to the flavor. Substitute granulated sugar, if necessary. Pan-sear satsuma halves for an elegant garnish; for more ways to use satsumas, see our In Season column.

Yield: 8 servings (serving size: 1 fillet)

Ingredients

• 1  dried cascabel chile
• 4  cups  fresh satsuma orange or tangerine juice (about 16 satsumas)
• 1/4  cup  turbinado sugar
• 1/2  teaspoon  cane vinegar
• 8  (6-ounce) flounder fillets, skinned
• 1 1/2  teaspoons  Creole seasoning
• 2  tablespoons  canola oil, divided

Preparation

1. Pierce chile with a knife. Combine chile, juice, sugar, and vinegar in a Dutch oven; bring to a boil over medium-high heat. Cook until reduced to 1 cup (about 20 minutes), stirring occasionally. Reduce heat, and simmer until reduced to 3/4 cup (about 10 minutes), stirring occasionally. Discard chile.

2. Preheat oven to 350°.

3. Sprinkle both sides of fish with Creole seasoning. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add 4 fillets to pan; sauté 2 minutes on each side or until browned. Place fish on a baking sheet; spread about 1 tablespoon juice mixture over each fillet. Repeat procedure with remaining oil, fish, and juice mixture.

4. Bake at 350° for 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Nutritional Information

Calories:

258 (20% from fat)

Fat:

5.8g (sat 0.8g,mono 2.5g,poly 1.9g)

Protein:

31.8g

Carbohydrate:

18.5g

Fiber:

0.3g

Cholesterol:

87mg

Iron:

0.8mg

Sodium:

250mg

Calcium:

41mg