Yield: 4 portions

Ingredients:

Flounder:
(4) 7 ounce filets fresh Montauk flounder, skinned and boned
2 ounces pecans, crushed fine
3 egg whites
½ cup flour

Orange Red Pepper Coulis:
½ onion, peeled and sliced
2 red bell peppers, seeded and diced large
½ teaspoon olive oil
fresh squeezed orange juice of two oranges
1-½ cup chicken broth, low sodium
cracked black pepper to taste
1 teaspoon tarragon, chopped

Carbohydrates:
8 ounces tagliatelle pasta
6 ounces zucchini, root removed, sliced
6 ounces yellow squash, root removed, sliced

Method:

1. Coulis: Heat olive oil in a nonstick saucepan. Add onions and sweat until clear. Add red peppers and stew over medium heat for about 3 to 4 minutes. Add chicken broth and simmer until all liquid is absorbed by the peppers. Add orange juice and reduce volume by ½. Using a hand blender, blend sauce until smooth and silky. Season with black pepper and keep hot. Just before serving, add tarragon.
2. Carbohydrates: Begin steaming zucchini and yellow squash. Blanch tagliatelle in boling water.
3. Flounder: Dredge filets in flour until fully coated. Dredge the filets in the egg whites to form a coating. Finally, dredge the filets in the crushed pecans until fully encrusted. Sear in a large nonstick sauté pan until golden brown on both sides. Flounder is a very thin fish, therefore cook for no more than 3 to 4 minutes. Remove them.
4. To Plate: Place a bed of steamed yellow squash and zucchini in the center of each plate. Surround with orange red pepper sauce. Top squash with tagliatelle pasta and pecan flounder filets. Enjoy.

Nutritional Value Per Portion —
Calories: 360 Protein: 53.2g Carbohydrates: 32.3g Fat: 12.1g