Spicy Creole Flounder
A simple and healthy fish recipe with a Creole kick and a delicious topping cooked all in one pan. 8 Simple Ingredients. 30 Minutes. Gluten-Free. Low-Carb. Keto. Paleo. Whole 30.
Servings: 4 servings
- 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 teaspoon Creole seasoning
- 1 tablespoon butter
- ¼ cup fresh lime juice
- ½ 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 teaspoon 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.
Calories: 186kcal | Carbohydrates: 10g | Protein: 23g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 576mg | Potassium: 580mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1739IU | Vitamin C: 42mg | Calcium: 54mg | Iron: 1mg