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After last night’s rich meal, figured something quick, light and easy was in order.  Fluke last night (aka summer flounder) and flounder tonight. My brother once told me that a fluke and a flounder are pretty much the same fish, but the eyes are on different sides. One fish, two fish indeed.

Flounder Wrapped Asparagus with Tangerine Beurre Blanc
based on a Gourmet recipe, but made with significantly less butter
 Serves 2

Prep time: 5 minutes
Cooking time: 25 minutes

Preheat oven to 450; place rack in the middle of the oven

For the fish
2 flounder filets (4 oz each) . fluke or sole would work nicely, too.
12 asparagus spears trimmed
1 tbsp minced shallot
4 strips tangerine zest (about 1/2″ x 1 1/2)
1/2 cup water
1 tbsp butter or olive oil

For the sauce
1/2 cup tangerine juice
1 tbsp minced shallot
3 tbsp butter (or butter substitute or a mixture of both)
cayenne pepper
squeeze of lemon juice

Butter (or use cooking spray) a small oven proof pan. A glass pie plate will do nicely. Add the shallot and zest. Place flounder on a work surface skinned side up. Season, then place asparagus crosswise on top. Roll the fish and asparagus into a bundle and place in the prepared pan seam side down. Brush the fish with melted butter or olive oil, season.  Cover pan tightly with foil and bake about 20 minutes.

While the fish is in the oven, boil tangerine juice and shallots until reduced to about 2 tablespoons. Reduce heat to low, add the butter 1 tablespoon at a time whisking constantly. Season with salt, lemon juice and a pinch of cayenne.

When the fish is done, drain the cooking liquid into a small pan (remove zest). Replace the cover on the fish. Boil the cooking liquid down to about two tablespoons, then gradually whisk into the tangerine sauce.

Spoon over the fish and serve. Pretty garnishes might be a sprig of dill, some halved grape tomatoes and some finely grated tangerine zest.