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Flounder with Curried Papaya Salsa

Flounder with Curried Papaya Salsa

Oxmoor House JANUARY 1998

  • Yield: 6 servings.
  • Cook time:6 Minutes
  • Prep time:16 Minutes
  • Chill:15 Minutes


  • 1 cup finely chopped papaya (1 medium)
  • 1 cup seeded, finely chopped plum tomato (about 4 medium)
  • 1/4 cup finely chopped purple onion
  • 1 tablespoon chopped fresh cilantro or parsley
  • 1/2 teaspoon peeled, minced gingerroot
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon salt
  • 1 1/2 tablespoons lime juice
  • 6 (4-ounce) flounder fillets
  • Vegetable cooking spray


Combine first 8 ingredients in a bowl, stirring well. Cover and chill at least 15 minutes.

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) 6 minutes or until fish flakes easily when tested with a fork. Or, coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place fish on rack, and grill, covered, 3 minutes on each side or until fish flakes easily when tested with a fork. To serve, spoon papaya salsa over fish.

Nutritional Information

Amount per serving
  • Calories: 141
  • Calories from fat: 11%
  • Fat: 1.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 22.3g
  • Carbohydrate: 8.9g
  • Fiber: 1.7g
  • Cholesterol: 60mg
  • Iron: 0.0mg
  • Sodium: 147mg
  • Calcium: 0.0mg

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Flounder with Curried Papaya Salsa recipe