Sautéed Flounder and Spicy Rémoulade

Ingredients

• 0.8 teaspoon pepper black divided freshly ground
• 1 teaspoon capers chopped
• 1 tablespoon cornichons chopped
• 24 ounce sushi-grade yellowtail flounder 
• 3 tablespoons flour all-purpose
• 3 tablespoons flat-leaf parsley fresh divided chopped
• 0.5 teaspoon kosher salt divided
• 1 tablespoon juice of lemon fresh
• 0.3 cup canola mayonnaise 
• 2 tablespoons olive oil extra-virgin divided
• 0.8 cup orzo pasta uncooked
• 2 teaspoons sriracha (such Huy Fong)
• 2 teaspoons whole-grain dijon mustard 

Equipment

• bowl
• frying pan

Directions

1. Cook orzo according to package directions, omitting salt and fat.
2. Drain, and stir in 2 tablespoons parsley, 1/4 teaspoon pepper, and 1/4 teaspoon salt.
3. Combine remaining 1 tablespoon parsley, mayonnaise, and next 5 ingredients (through capers) in a small bowl.
4. Heat a large nonstick skillet over medium-high heat.
5. Add 1 tablespoon oil; swirl to coat.
6. Place flour in a shallow dish.
7. Sprinkle fillets evenly with remaining 1/2 teaspoon pepper and remaining 1/4 teaspoon salt; dredge fillets in flour.
8. Add 2 fillets to pan; cook 1 1/2 minutes on each side or until desired degree of doneness.
9. Remove fish from pan. Repeat procedure with remaining 1 tablespoon oil and 2 fillets.
10. Serve with rmoulade and orzo.