Louisiana Style Flounder

KC_Cooker's Note:

This recipe was posted on a book group I belong to but is originally from a Weight Watchers cookbook. This dish is full of flavor. You won't be disappointed!

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil, plus or 1 teaspoon olive oil, reserved
• 1/2 cup chopped onion
• 1/2 cup seeded and chopped green bell pepper
• 1 stalk celery, chopped
• 2 tablespoons cajun seasoning
• 1 tomato, finely chopped
• 1 clove garlic, chopped
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 4 (4 ounce) flounder fillets

Directions:

1. Heat 2 Tablespoons of the oil in a nonstick skillet over medium-low heat.
2. Add the onion, bell pepper, celery, and 1 Tablespoon of the Cajun seasoning.
3. Cover and simmer until the vegetables are very tender, about 8 minutes.
4. Add the tomato, garlic, thyme, and salt.
5. Continue to cook, uncovered, until the tomato is very soft, about 5 minutes longer.
6. Sprinkle the fish with the remaining 1 Tablespoon Cajun seasoning.
7. Heat the remaining 1 teaspoon oil in a skillet over medium heat.
8. Add the fish and cook until just opaque in center, about 3 minutes on each side.
9. Transfer the fillets to a platter and spoon the sauce over the fish.

Reviews

[IAteMyGluestick]

I liked this recipe... BUT it was entirely toooooo salty (used Tony's seasoning). Didn't even add the salt that was in the recipe, the Tony's was just too overwhelming. I really liked the concept, but if I make this again I'm going to make my own seasoning without any salt. Also used half of a can of tomatoes instead of a fresh tomato.

[Chef #272954]

I've made this twice. I made it by the recipe the first time. The cajun spice was so overwhelming that I added a can of diced tomatoes to tone it down (not too hot, but too much spice, as in thyme, etc). I made it again this week, but cut the spice to 2 tsp. and used a different brand of cajun seasoning (Tone's). It still wasn't good, nor was it attractive. I won't be making it again.

[Chanise]

This was great! I actually plan to make this with shrimp and or chicken because the sauce is so universal. The flavor was soo good that I doubled the recipe mid way through cooking because I knew my husband and I would love it. I served this with linguini.