2 (6 - 7 oz.) Flounder fillets
All-purpose flour for dredging fish
2 tablespoons vegetable oil
1 Melissa's shallot, finely chopped
1/3 cup dry vermouth
1/4 cup Melissa's Aronia berries
2 tablespoons unsalted butter, cut into four pieces
1 tablespoon freshly squeezed lemon juice
Put oven rack in middle position and preheat oven to 250° F.
Soak Aronia berries in vermouth while preparing recipe.
Rinse fish and pat dry. Season both sides of fillets with salt and pepper, then dredge in flour, shaking off excess.
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until it begins to smoke, then sauté fillets, turning over once, until golden and just cooked through, about four minutes total. Transfer with a slotted spatula to a platter and keep warm, uncovered, in the oven.
Add shallot to skillet and cook over moderate heat, stirring, until softened, about two minutes. Add vermouth and berries, and simmer, scraping up any browned bits, about one minute. Continue to cook over low heat, swirling skillet, until just heated through, 1 to 2 minutes.
Remove skillet from heat and add butter, swirling until incorporated. Add lemon juice, and season sauce with salt and pepper. Spoon sauce with berries over fish and serve immediately.
Serves 2