INGREDIENTS
3/4 cup mayonnaise
2 TBSP Dijon mustard
4 tsp. fresh orange juice
1/4 tsp. dried tarragon
2 tsp. drained capers, chopped
2 dilled gherkins, chopped
1/2 tsp. anchovy paste
1 TBSP chopped fresh parsley
Fresh-ground black pepper
4 flounder fillets steaks
1 TBSP cooking oil
1/2 tsp. salt
DIRECTIONS
To make the remoulade, in a small glass or stainless-steel bowl, whisk together the mayonnaise, mustard, orange juice, tarragon, capers, gherkins, anchovy paste, parsley and 1/8 tsp. pepper.
Light the grill or heat the broiler.
Coat the flounder fillets with the cooking oil and season with the salt and 1/4 tsp. pepper.
Grill or broil the fish for 3 minutes.
Turn and cook until just done, about 4 minutes longer.
Serve the fish with the orange remoulade.
