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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This fish is fragrant and delicious. I've made this a few time and I always use tilapia b/c the flounder is a bit pricey (maybe 1 day I'll splurge & use the flounder). There's a lot of veg. chopping, but well worth it. I served it with jasmine rice and sauteed green beans.
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