Lime Flounder Recipe

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Flounder is one of my favorite dishes. It is super easy to make and light. When I was younger, my mother would make it often.

I couldn't find flounder for many years, and this year, I was able to find it at the grocery store. Yay! So, I decided to revisit a similar recipe that my mom made with a few modifications. Follow along and try it.

Lemon Shrimp Topped Buttery Flounder

Then, pull out a plate and add the gluten-free flour to it. Have some extra flour just in case you run out.

Coat each piece of fish and set it aside. Add the salt and pepper to the coated flounder. If you want, you can mix the salt and pepper in the flour and coat the fish.

Add the coated flounder to the skillet. Cook on one side for about 5 minutes. Then, using a fish spatula, turn over and cook for another 5 minutes or longer until the fish is finished.

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In the skillet, add the rinsed capers and lime juice. Stir and mix in the drippings and the capers, scraping the bottom of the skillet with a spatula. Cook until the liquid devolves into a thicker sauce.

Be sure you defrost and dry the flounder before coating it with flour. This makes it stick better to the fish without clumping.

If you want to use butter, you can replace the same amount of dairy-free spread with butter. But keep the olive oil. Olive oil helps the smoke point stay high and the butter from browning.

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You can also use regular all-purpose flour to coat the fish. Keep in mind that the more you coat it, the more you may taste the flour.

If you want to use lemon juice, you can. It is a stronger taste and may overpower the flounder if you add too much.

There are many sides you can add to this dish. Below are just a few side dishes to give you some inspiration.

Grilled Flounder With Vegetables Recipe

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Defrost the fish according to the manufacturers' instructions. Some may want you to defrost in the package, and others may want you to defrost outside the package for safety reasons.

Percent Daily Values are based on a 2, 000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I love sharing my passion for organizing life and home. I hope you get inspired when visiting my home organizing tips, quick weeknight recipes, party planning ideas, and DIY organizing projects. Visit the About Me page to read my story.This is a quick and easy fish dish that requires few ingredients. The brown butter sauce is yummy, a great complement to the fish, but a squeeze of lime would also have been nice for the calorie watchers!

We begin by rinsing our flounder fillets and patting them dry with paper towels. We place them on a dinner plate, skinned side down, and wash our hands. We rinse and dry the lime and cut in half. One half we cut in slices to be served with the fish and the other half we squeeze into a small cup, yielding 1 tablespoon of juice.

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We put our large non-stick pan on the stove and begin heating it over medium-high heat with 1/2 tablespoon of oil. We get the 1.5 teaspoons of butter ready. We salt and pepper the flesh-side of the four fillets. When the oil is hot and beginning to smoke, we add the 1.5 teaspoons of butter and when melted, we add 2 fillets to the pan salt and pepper side down. We salt and pepper the other side and cook for about 3 minutes. We want the fish golden brown. We carefully flip the fish over with a spatula and continue cooking for 2 minutes until the fish is cooked all the way through. We remove the fish to a clean dinner plate and cover with foil.

We repeat with the remaining oil and when hot, add another 1.5 teaspoons of butter. When the butter is melted, we add the rest of the fish and cook for 2-3 minutes on each side. When the fish is browned and cooked through, we add them to the other cooked fish.

We wipe the pan with paper towels and add the remaining 3 tablespoons of butter. We cook over medium heat until the butter is browning. The non-stick pan is dark so it is hard to tell, but we want the butter to develop the nutty flavorful taste that brown butter has. When the butter looks good, we remove the pan from the heat and add the lime juice. We pour the lime brown butter sauce over the fish fillets and serve.I just realized that I have one day left of Lent to get in a fish recipe—although I've effectively missed every Friday by now. Not surprising that this fell of my radar since a) I'm not Catholic, b) I probably wouldn't give up meat if I were, and c) even if I did give up meat for a day, I probably wouldn't turn to fish. Never-the-less, I've had this planked flounder with a cilantro-lime butter in the reserves for just such an occasion as now, and this just happens to be one of the few fish dishes I've made that I actually found my seafood-averse self enjoying.

Grilled Flounder With Butter Sauce

So why did I end up liking this fish? It's because I packed it with flavors that I can't resist. This started with a compound butter that added serranos for heat, cilantro for freshness, and lime juice for an acid. Simple and delicious, this could go great on chicken, pork, or beef, but I specifically made it play against the gentleness of a filet of fish by livening it up, but not overpowering it.

Second I chose a fish with a light flavor, so the flavors I did add to it would have a nice influence on the end result. The best looking filet that fit this bill the day I went to fish monger was flounder. Fresh, with almost no trace of a fishy smell, I brought two pieces home and gave them a rub down with salt, pepper, and chili powder mixture.

Third I chose a cooking method to impart even more flavor onto the filets—planking. To get this cedar plank started, I grilled it sans-fish until it just started to char and wisps of smoke began emitting from the underside of the plank. This ensured more of that soft woodsy and smoky planking flavor would get imparted on the fish.

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With the plank ready, the filet was laid on top, and let cook over indirect heat until the fish just turned opaque and started to flake. While I'm not much of a fish eater, I have come to learn the magics of grilling fish properly on a fire, and I don't think I've ever ended with a piece that was dried out or charred once I got the hang of it.

Fish done, I spread a hefty portion of the cilantro-lime butter all over and dug in. My inclinations were correct in developing a flavor I would be sure to enjoy—the cilantro and lime added a kind of Tex-Mex brightness overall, with the serrano lending a hints of heat here and there. While all of these additions created a taste I loved, it also wasn't so heavy that it masked the delicate nature of the fish itself. This was important, because I'm trying to start liking fish for being fish, not for being fried or smothered in sauce. So I accomplished something big for me here, maybe not so big for others, but hey, at least you have a new recipe to try fo