Ingredients
- 3/4 cup uncooked orzo
- 3 TBS chopped fresh flat-leaf parsley, divided
- 3/4 tsp. freshly ground black pepper, divided
- 1/2 tsp. kosher salt, divided
- 1/4 cup canola mayonnaise
- 1 TBS chopped cornichons
- 1 TBS fresh lemon juice
- 2 tsp. whole-grain Dijon mustard
- 2 tsp. Sriracha
- 1 tsp. chopped capers
- 2 TBS extra-virgin olive oil, divided
- 3 TBS all-purpose flour
- 4 (6 oz.) flounder fillets
Instructions
Cook orzo according to package directions, omitting salt and fat. Drain and stir in 2 tablespoons parsley, 1/4 teaspoon pepper and 1/4 teaspoon salt. Combine remaining 1 tablespoon parsley, mayonnaise, and next 5 ingredients (through capers) in a small bowl. Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons oil; swirl to coat. Place flour in a shallow dish. Sprinkle fillets evenly with remaining 1/2 teaspoon pepper and remaining 1/4 teaspoon salt; dredge fillets in flour. Add 2 fillets to pan; cook 1 1/2 minutes on each side or until desired degree of doneness. Remove fish from pan. Repeat procedure with remaining 1 tablespoon oil and 2 fillets. Serve with remoulade and orzo.
For the Bacon-Scented Broccoli
Place 12 ounces broccoli florets in a large saucepan of boiling water. Cook 3 to 4 minutes or until broccoli is crisp-tender; drain. Heat a medium nonstick skillet over medium-high heat. Add 2 slices center-cut bacon; cook until crisp. Remove bacon slices from pan with a slotted spoon; crumble. Add broccoli, bacon, 1/4 teaspoon freshly ground black pepper and 1/8 teaspoon salt to bacon drippings in pan; cook 1 minute, tossing to coat broccoli .