Ingredients:
- 2 Pieces of flounder
- 1 Blood orange segmented and juiced
- 1 Myer lemon zest and juice
- 5 tablespoons minced capers
- 2 tablespoons chopped parsley
- ½ stick of butter, cubed
- Salt & pepper to taste
Method:
Heat sauté pan on high heat with vegetable oil until hot
Season fish with salt and pepper
Pan sear fish 2 minutes on side, flip and sear 1 minute on the other
Place fish on warmed plates
In another small pan heat butter until almost melted
Add capers, citrus and parsley, swirl until the sauce comes together and pour over fish.