Flounder Caribe
Transport your taste buds to the tropics with Flounder Caribe, an elegantly simple yet flavor-packed seafood dish that combines the sweetness of fresh pineapple, the creamy richness of coconut milk, and a fragrant hint of lime. Tender flounder fillets are marinated with zesty spices like cumin and paprika, then pan-seared to perfection before being smothered in a luscious coconut-cilantro sauce. Bright, refreshing notes from scallions and optional jalapeño add a layer of heat to balance the flavors, while a bed of fluffy white rice makes it a satisfying, complete meal. Perfect for weeknight dinners or impressing guests, this vibrant Caribbean-inspired recipe comes together in just 35 minutes and is garnished with lime wedges for an added citrusy pop.
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Recipe Information
Ingredients
- 4 pieces Flounder fillets
- 3 tablespoons Fresh lime juice
- 1 cup Coconut milk
- 2 tablespoons Olive oil
- 3 small Garlic cloves, minced
- 2 tablespoons Fresh cilantro, chopped
- 2 stalks Scallions, thinly sliced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Fresh pineapple, diced
- 1 small Jalapeño, finely diced (optional)
- 2 cups Cooked white rice
- 4 pieces Lime wedges
Instructions
Rinse the flounder fillets under cold water and pat them dry with paper towels.
In a small bowl, mix lime juice, olive oil, minced garlic, cumin, paprika, salt, and black pepper to create a marinade.
Brush the marinade over both sides of the flounder fillets. Let them sit for 10-15 minutes to absorb the flavors.
Heat a large nonstick skillet over medium heat. Add a drizzle of olive oil to the pan.
Once the oil is hot, gently lay the flounder fillets in the pan. Cook for 2-3 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove and set aside.
In the same skillet, pour in the coconut milk and bring to a gentle simmer while stirring occasionally.
Stir in the chopped cilantro, scallions, diced pineapple, and jalapeño (if using). Cook for 2-3 minutes to meld the flavors together.
Return the cooked flounder fillets to the skillet and spoon the coconut sauce over them. Simmer for an additional 2 minutes.
Serve each fillet over a bed of cooked white rice. Spoon some extra sauce over the fish and garnish with lime wedges on the side.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 4394 mg | 191% | |
| Total Carbohydrate | 142.7 g | 52% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 31.4 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 224 mg | 17% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1603 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
