Coconut & Pecan Crusted Flounder Recipe
tiger sauce, pineapple salsa, mixed greens, green beans, red onion, cantaloupe, champagne vin, red beans & rice
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Ingredients
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Fish Preparation
Pineapple Salsa
Mixed Greens Salad
Green Beans
Red Beans and Rice
Cantaloupe
Tiger Sauce
Method
Fish Preparation
- 1
Prepare the Flounder
Preheat the oven to 400°F (200°C). Season the flounder fillets with salt and black pepper. Set aside.
- 2
- 3
Bread the Flounder
Dredge each flounder fillet in flour, dip into the beaten eggs, and then coat with the coconut-pecan mixture. Press lightly to ensure the coating adheres.
- 4
Bake the Fish
Place the breaded flounder on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the fish is golden brown and flakes easily with a fork.
Pineapple Salsa
- 5
Mixed Greens Salad
- 6
Prepare the Salad
In a large bowl, toss together mixed greens, thinly sliced red onion, and champagne vinaigrette. Adjust seasoning with salt if necessary.
Green Beans
- 7
Red Beans and Rice
- 8
Heat the Red Beans
In a saucepan, heat the canned red beans over medium heat. Add chopped onion, minced garlic, and Cajun seasoning. Stir and cook until heated through.
- 9
Serve with Rice
Serve the red beans mixture over cooked rice.
Cantaloupe
- 10
Prepare the Cantaloupe
Cube the cantaloupe into bite-sized pieces and serve as a refreshing side.
Serving
- 11
Plate the Dish
On each plate, serve a portion of coconut & pecan crusted flounder with a side of pineapple salsa, a mixed greens salad, green beans, red beans & rice, and a portion of cubed cantaloupe. Drizzle tiger sauce over the fish if desired.