Coconut & Pecan Flounder Recipe

Prepare the coating

In a shallow dish, combine the shredded coconut, chopped pecans, salt, and black pepper.

Prepare the flounder

Dip each flounder fillet in flour, then in the beaten egg, and finally in the coconut-pecan mixture, ensuring they are well-coated.

Cook the flounder

In a large skillet, heat the olive oil over medium heat. Once hot, add the coated flounder fillets and cook for 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

Prepare the salsa

In a bowl, combine diced pineapple, red onion, cilantro, lime juice, and minced jalapeño. Mix well and let it sit for 10 minutes to allow flavors to meld.

Cook the succotash

In a separate skillet, melt the butter over medium heat. Add the fresh corn, diced red bell pepper, and chopped green beans. Season with salt and black pepper. Sauté for about 5-7 minutes until the vegetables are tender.

Prepare the red beans

In a saucepan, heat olive oil over medium heat. Add the diced onion and minced garlic, sauté until softened. Add the rinsed red beans and Cajun seasoning. Cook for about 5-10 minutes until heated through.

Serve with rice

Serve the red beans over cooked white rice.

Plate the dish

On each plate, place a serving of the coconut & pecan flounder, a generous spoonful of pineapple salsa, a side of succotash, and the red beans and rice.

Add the finishing touch

Drizzle the tiger sauce over the flounder before serving.