Prep 10 mins
Cook 15 mins
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!
- 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 tomatoes, 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
- Heat 2 Tablespoons of the oil in a nonstick skillet over medium-low heat.
- Add the onion, bell pepper, celery, and 1 Tablespoon of the Cajun seasoning.
- Cover and simmer until the vegetables are very tender, about 8 minutes.
- Add the tomato, garlic, thyme, and salt.
- Continue to cook, uncovered, until the tomato is very soft, about 5 minutes longer.
- Sprinkle the fish with the remaining 1 Tablespoon Cajun seasoning.
- Heat the remaining 1 teaspoon oil in a skillet over medium heat.
- Add the fish and cook until just opaque in center, about 3 minutes on each side.
- Transfer the fillets to a platter and spoon the sauce over the fish.
I cut this recipe in half, used tilapia (that is what I had), and like PaulaG I cooked the vegies and fish together. I also cut back on the cajun spice (I used some homemade Emeril Essence that I had made) and DH and really enjoyed this. Next time I might add some tomatoes just for more color and vegies. Made for Zaar Chef Alphabet Soup tag game. Thank you for posting.
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.
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.