Two servings ~ Easy to prepare ~ Ready in 20 minutes
You will need for the flounder and coating:
2 - Flounder fillets
4 - tbspns Wondra flour
1/8 - tpsns Cumin
1/8 - tspns Chili powder
1/8 - tspns Dried Oregano
2 - tbpsns Vegtable oil
You will need for the salsa:
1/4 - Cup Pineapple chunks canned or fresh
1 - tbspns Diced red onion
1/8 - Cup Diced green peppers
2 - tspns Fresh chopped cilantro
1 - tbspns Lime juice
1/2 - tspns Diced or minced jalapeno or other hot pepper
Dash - Salt and Pepper
2 - sliced scallions
Mix all the salsa ingredients in a small bowl except for the scallions and refrigerate.
Save the scallions to dress the dish at the end.
Heat the 2 tbspns of oil in a frying pan over medium heat.
Place and mix all the dry coating ingredients on a plate.
Coat both sides of the fillets and fry turning the fillets only once after 2 minutes. Cook 2 minutes on each side or until golden.
We served the fillets over yellow rice with peas. Add the salsa either on top or on the side.