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Haitian Flounder

Yield Makes 6 servings

Ingredients

  • 6 (6-ounce) flounder fillets
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 3 tablespoons chopped fresh parsley
  • 1/4 cup butter
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño or serrano chile, chopped
  • 3 tomatoes, seeded and chopped
  • 1/3 cup fresh orange juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Garnish: chopped fresh parsley
  • Hot cooked jasmine rice
  • Lime wedges

How to Make It

  1. Place flounder fillets in a shallow dish. Sprinkle evenly with lime juice, 1/2 teaspoon salt, and 3 tablespoons chopped fresh parsley.

  2. 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.

  3. Add fish fillets; reduce heat to medium, and simmer, uncovered, about 10 minutes or until fish flakes with a fork.

  4. Place fish on serving plates; spoon sauce evenly over fillets. Garnish, if desired. Serve with jasmine rice and lime wedges.