Nutritional Wisdom with Carly Pollack

Grilled Flounder with Lemon Caper Sauce

Submitted by Meg Griffith Washburn
Grilled Flounder with Lemon Caper Sauce Grilled Flounder with Lemon Caper Sauce

Ingredients
1/2 medium lemon, zested and juiced
1/8 cup dry white wine
1/4 medium shallot, thinly sliced
1 splash unsweetened coconut milk
1/2 stick grassfed butter
sea salt, to taste
black pepper, to taste
2 6oz fillets flounder (could also use tilapia or red snapper)
3/4 tbsp ghee
2 tbsp parsley, chopped
2 tbsp capers, drained

Directions
Combine the lemon juice, zest, butter, wine, and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk together almond milk and the butter/wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. Heat the grill to high. Brush the fish on both sides with ghee and season with salt and pepper. Grill the fish for 3 to 4 minutes on each side or until lightly golden brown. Remove from heat and top with butter/wine mixture, capers, and parsley. Options: serve with Cranberry Walnut Quinoa Salad (see “Sides”) and Sauteed Swiss Chard.

Serving
2 Servings