Chili-lime flounder. Summer’s just around the corner and the grill is calling your name... if you’re not a big fan of fish but want to love it (I used to be one of those people), trust me when I say this chili-lime flounder recipe is for you.
You can make this chili-lime flounder recipe with any firm and mild white fish, like cod/basa, haddock, rock fish, or swai.
If you can’t handle a lot of red chili pepper, feel free to reduce the heat as needed. It’s still gonna be packed with flavor.
INGREDIENTS
1 lb of flounder fillets
Marinade:
1/4 cup of oil
1/2 teaspoon chili powder
1 1/2 teaspoon chili garlic paste
2 tablespoons chicken broth or stock
2 tablespoons of lime juice (about 1 lime)
1/4 teaspoon salt
Optional:
Splash of fish sauce
1 teaspoon Allulose or other granulated sugar substitute
In a small bowl, whisk together the marinade & optional ingredients together.
Rinse and pat fish fillets dry and place them, along with the marinade, into a plastic bag or glass covered dish and marinate in the fridge for 30 minutes.
Bake
Prehate oven to 350F and place fillets on a lined and greased pan or baking dish (foil or parchment) and bake 10 minutes or until fish is no longer translucent and flakes easily with a fork.
Grill
Grill at 400F on a grill with well-oiled grates or use a fish basket / grill pan that’s also been oiled (I use these nonstick grill mats) for 4-6 minutes, flip and grill another 2-4 minutes or until fish is no longer translucent in the center and the touch of a fork will flake it easily.
Notes:
If using frozen fish, simply run them under cold/above room temp water (not warm or hot) to thaw and then dry and cook as directed.
If you don’t have chili garlic sauce available to you, combined 1/2 teaspoon of red chili pepper flakes + 1 teaspoon apple cider vinegar + 1/4 teaspoon minced garlic as a substitute.
