Place flounder fillets in a shallow dish. Sprinkle evenly with lime juice, 1/2 teaspoon salt, and 3 tablespoons chopped fresh parsley.
Melt butter over medium-high heat in a skillet large enough to hold all fillets; add olive oil. Add garlic and next 3 ingredients. Sauté 3 minutes or until soft. Add tomato, orange juice, remaining 1/2 teaspoon salt, and pepper; bring to a boil.
Add fish fillets; reduce heat to medium, and simmer, uncovered, about 10 minutes or until fish flakes with a fork.
Place fish on serving plates; spoon sauce evenly over fillets. Garnish, if desired. Serve with jasmine rice and lime wedges.
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