Ingredients for Creole Flounder
- Flounder Fillets
- 1/2 cup diced tomatoes (canned)
- Green Pepper
- Lemon Juice
- Vegetable Oil
- 1 teaspoon salt
- Onion Powder
- Basil
- Black Pepper
- Hot Pepper Sauce
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How to Make Creole Flounder
- Pat the flounder fillets dry with paper towels and season generously with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the flounder fillets to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
- Remove the flounder from the skillet and set aside.
- In the same skillet, add the diced onion and bell pepper. Cook for 3-4 minutes, until softened.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Add the Creole seasoning, tomato paste, and diced tomatoes. Cook for 2 minutes, stirring constantly.
- Pour in the fish stock and bring to a simmer.
- Reduce the heat to low and simmer for 5 minutes, allowing the sauce to thicken slightly.
- Return the flounder fillets to the skillet and coat them with the Creole sauce.
- Simmer for another 2-3 minutes, until the flounder is heated through and the sauce has thickened.
- Serve immediately over rice or with your favorite side dish. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
13g
Fat
3g
Carbs
2g
