Lacquered Flounder – a delicious recipe with chile, fresh satsuma orange, turbinado sugar, cane vinegar, flounder, Creole seasoning. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pierce chile with a knife. Combine chile, juice, sugar, and vinegar in a Dutch oven; bring to a boil over medium-high heat. Cook until reduced to 1 cup (about 20 minutes), stirring occasionally. Reduce heat, and simmer until reduced to 3/4 cup (about 10 minutes), stirring occasionally. Discard chile.
2
Preheat oven to 350u00b0.
3
Sprinkle both sides of fish with Creole seasoning. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add 4 fillets to pan; saute 2 minutes on each side or until browned. Place fish on a baking sheet; spread about 1 tablespoon juice mixture over each fillet. Repeat procedure with remaining oil, fish, and juice mixture.
4
Bake at 350u00b0 for 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
228
kcal
Calories
8
g
Fat
41
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 dried cascabel chile, 4 cups fresh satsuma orange or tangerine juice (about 16 satsumas), 1/4 cup turbinado sugar, 1/2 teaspoon cane vinegar, and more.
Yes, Lacquered Flounder falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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