Chili-lime Flounder

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.