Cajun skillet flounder

Oh hey.  Look.  It's 2016.  And my last post was in 2015.  In May.  That's pretty bad.

 Last time I posted I was still unemployed.  That was a pretty rough period.  Since then I landed an awesome job and have been busy.  And apparently not cooking for my family much.  Or at least not posting when I do.

So let's get back into the habit, shall we?

We'll start off with a Skinny Taste recipe that was quick and easy. 

 

Ingredients:

• 1 tsp olive oil
• 4 (6 oz) pieces flounder fillets (or any white fish such as tilapia)
• 3/4 cup onion, chopped
• 2 cloves garlic, minced
• 3/4 cup diced green bell pepper
• 2 1/2 cups tomatoes, chopped
• 1 tbsp Cajun spice seasoning

Directions:

In a deep skillet, saute onion and garlic in olive oil on medium heat for a few minutes until soft. Add tomatoes, peppers and spices, stir and cook until tomatoes are soft, about 2-3 minutes.  

Lay fish fillets in the sauce, cover and cook on medium-low until fish flakes easily, approx 10 minutes. To serve, place fish on plate and spoon sauce on top. Serve immediately.

That's it.  Quick and easy, and extremely flavorful.  We added some hot steamed rice to soak up the juices and some roasted cauliflower for extra veggies.

 

Flounder piccata

 

This is one UGLY fish dish.  I'm not sure if it's the recipe, the quality of the fish, or the cook, but this dish did not come out like the pictures.  It's probably a result of the fish sticking to the terrible skillet I used which the fish stuck to like nobody's business. 

It was, however, tasty.  So you should give it a shot anyway- just to prove that you're a much better cook than some chick who posts pictures of her recipes on the net.

INGREDIENTS

• 4 (6-ounce) flounder fillets
• 2 tablespoons all-purpose flour
• 2 teaspoons olive oil 
• 1/3 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1 tablespoon drained capers, chopped
• 2 tablespoons butter

DIRECTIONS

Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Dredge fish in flour.

Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Add wine, juice, and capers to pan; cook 1 minute. Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm.

VERDICT  

Ugly pictures.  Tasty fish.  And in case you're wondering what that spaghetti-looking side dish is- it's not real pasta.  A spaghetti squash I bought from the pumpkin patch in October was still sitting on my counter- so I cooked it using my favorite Wegman's recipe- spaghetti squash pomodoro.  

Cajun Skillet Flounder

 

INGREDIENTS

1 tsp olive oil

4 (6 oz) pieces flounder fillets (or any white fish such as tilapia)

3/4 cup onion, chopped

2 cloves garlic, minced

3/4 cup diced green bell pepper

2 1/2 cups tomatoes, chopped

1 tbsp Cajun spice seasoning 

DIRECTIONS

In a deep skillet, cook onion and garlic in olive oil on medium heat for a few minutes until soft. Add tomatoes, peppers and spices, stir and cook until tomatoes are soft, about 2-3 minutes.  

Lay fish fillets in the sauce, cover and cook on medium-low until fish flakes easily, approx 12-15. To serve, place fish on plate and spoon sauce on top. Serve immediately.

VERDICT

let me be honest here.  I'm actually way behind on posts.  This one in particular was made around the New Year.  So while I made this, and the pictures certainly look lovely... I don't remember how it actually tasted. But I don't remember it being terrible or my  husband refusing to eat it.  So it must have been at least decent!

NUTRITION

Servings: 4 servings • Serving Size: 1 fillet
Calories: 205.8 • Fat: 3.8 g • Protein: 33.2 g • Carb: 10.2 g • Fiber: 2.0 g • Sugar: 0.6 g  Sodium: 341 mg

Credit:  Skinnytaste