As most people do, I usually scroll through Pinterest to find inspiration for meals and new recipes. What I like to do is to look at the picture and then make up my own recipe with whatever ingredients I have at hand to match it. This particular idea came from a pin I scrolled by from Skinny Taste. It was called Cajun Flounder with Tomatoes.
Well, I knew we had fresh flounder that needed to be used, as well as a few tomatoes and other veggies, and Cody had a bottle of Creole seasoning somewhere in the back of the spice rack. All that was needed was the fun part of making up my own concoction!
Now that the temperatures have cooled down, all I’m craving is warm and spicy comfort food, especially since it’s not only been chilly, but also rainy and gloomy – and this recipe is perfect for this kind of weather. Deliciously seared Flounder with a chunky warm and spicy “salsa”. Yummm.
It only uses 5 main ingredients AND takes less than 30 minutes to throw together from scratch. That’s MY kind of food, as I mention in pretty much every post.
The salsa is made up of roma tomatoes, green pepper, onion and an optional green chili to heat things up even more. The flounder is seasoned with a generous amount of Creole seasoning, salt and pepper and then given a golden sear in butter, before being buried in that delicious warm salsa.
We served our Spicy Creole Flounder with a sprinkle of cilantro, a splash of lime juice and some steamed mixed veggies on the side. If you’re fine with rice and don’t avoid carbs like we do, it’ll go great with that too. If it’s not as cold where you live as where I do, serve it with a fresh garden salad to cool things down a little bit. It’s all up to you!
Spicy Creole Flounder
- 1.5 lb flounder (700g)
- 4 roma tomatoes (diced)
- 1 large onion (diced)
- 1 green pepper (seeded and diced)
- 1 green chili (finely diced)
- 1 cup water
- 4 tsp Creole seasoning
- 1 tbsp butter
- 1/4 cup fresh lime juice
- 1/2 cup fresh cilantro (roughly chopped)
- to taste salt and pepper
- Sauté the onions in a bit of butter over a medium until translucent, about 5 minutes.
- Add the tomatoes, green pepper, green chili, water, 2 tsp of Creole seasoning and cover. Cook for approximately 10-15 minutes, stirring occasionally. (Cook longer if you want it more like a relish and less like a sauce).
- While the vegetables cook, season the flounder with the rest of the creole seasoning.
- Heat up a second pan to a high heat and melt a knob of butter in it. Sear the flounder for approximately 1-2 minutes and then carefully transfer to the finished sauce, seared side up,.
- Cook the fish in the sauce until fully cooked, another minute or two.
- Before serving, squeeze fresh lemon juice over the fish and add some fresh cilantro on top.