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    You are in: Home / Recipes / Creole Flounder Recipe
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    Creole Flounder

    Creole Flounder. Photo by Derf

    1/4 Photos of Creole Flounder

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 450 degrees F.
    2. 2
      Place fish in a greased 13" X 9" baking dish.
    3. 3
      Mix remaining ingredients and spread over fish.
    4. 4
      Bake 6-10 minutes or until fish flakes easily with a fork.

    Ratings & Reviews:

    • on January 26, 2013

      45

      Easy to follow and prepare. I omitted the black pepper and hot sauce for my mom, she can't eat those. I'm thinking that it really makes this recipe because it seemed kind of blan to me. DH loved it he ate 3-4 pieces. So I will try this again soon, thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2009

      55

      lovely flavour! Very quick and easy to put together! I just made half a recipe of the sauce, cus I was just making one cod fillet. Turned out delicious and I will make this one again, thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2008

      55

      WOW..what a great recipe. My husband raved and raved about it. I followed the recipe precisely as you gave it, and it turned out great. Thank you for giving me a new idea for dinner.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Creole Flounder

    Serving Size: 1 (228 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 183.5
     
    Calories from Fat 37
    20%
    Total Fat 4.2 g
    6%
    Saturated Fat 0.7 g
    3%
    Cholesterol 72.5 mg
    24%
    Sodium 1047.1 mg
    43%
    Total Carbohydrate 6.5 g
    2%
    Dietary Fiber 1.2 g
    5%
    Sugars 3.3 g
    13%
    Protein 29.2 g
    58%

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