Sautéed Flounder with Orange Butter and Grape Tomato Squash Spirals


1 orange, for juice (about 1/4 cup)
1 tablespoon basil leaves, chopped
2 tablespoons unsalted butter, divided
1 1/2 lb flounder fillets
1 tablespoon seafood seasoning
1 tablespoon olive oil
1 (32-oz) container grape tomato and squash spirals
Kosher salt and pepper, to taste


  • Squeeze orange for juice (about 1/4 cup).
  • Chop basil.


  1. Preheat 1 tablespoon butter in large sauté pan on medium. Season fish with seasoning, and sauté in batches, 2–3 minutes on each side, until opaque and separates easily. Remove from pan; cover to keep warm.
  2. Preheat olive oil in same pan; add spirals and cook 3–5 minutes or until tender. Season with salt and pepper to taste. Transfer from pan to serving platter; top with fish.
  3. Add remaining 1 tablespoon butter, juice, and basil to pan; cook and stir until melted and hot. Top fish with sauce. Serve immediately.

Always check fish for bones and cook to an internal temperature of 145°F.

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