Broiled Flounder with Chili Cream

Oxmoor House
4 servings.


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1 tablespoon lemon juice
1 tablespoon low-sodium soy sauce
1 tablespoon water
1 teaspoon minced garlic (about 2 cloves)
4 (4-ounce) flounder fillets
1/2 cup nonfat sour cream
1 1/2 teaspoons hot sauce
1 teaspoon chili powder
Vegetable cooking spray


Prep: 6 Minutes
Cook: 8 Minutes
Marinate: 15 Minutes

Combine first 4 ingredients in a large heavy-duty, zip-top plastic bag; add fish. Seal bag; gently turn bag to coat fish. Marinate in refrigerator at least 15 minutes.

While fish marinates, combine sour cream, hot sauce, and chili powder in a small bowl; set aside.

Remove fish from marinade, discarding marinade. Place fish on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 8 minutes or until fish flakes easily when tested with a fork. Serve with chili cream.

Created date

August 2009

Nutritional Information

Calories 129
Caloriesfromfat 11 %
Fat 1.6 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 23.5 g
Carbohydrate 2.7 g
Fiber 0.2 g
Cholesterol 60 mg
Iron 0.0 mg
Sodium 195 mg
Calcium 0.0 mg