Blackened Flounder Recipe
Pan blackened flounder filet, topped with sauteed crabmeat and chives on a bed of creamy goat cheese risotto, with spinach and mushrooms
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
Prepare the Risotto
In a saucepan, bring the chicken broth to a simmer. In another pan, heat a tablespoon of olive oil over medium heat. Add the Arborio rice and toast for 1-2 minutes. Gradually add the broth, one ladle at a time, stirring constantly until absorbed. Continue until the rice is creamy and al dente, about 18-20 minutes. Stir in goat cheese until melted and creamy.
Sauté the Spinach and Mushrooms
In a separate skillet, heat another tablespoon of olive oil over medium heat. Add sliced mushrooms and sauté for 3-4 minutes until softened. Add spinach and cook until wilted. Season with salt and pepper to taste.
Blacken the Flounder
Mix together spices (paprika, cayenne, garlic powder, onion powder, salt, and pepper) for the blackening seasoning. Rub the flounder fillets with the spice mixture. In a hot cast-iron skillet, add a tablespoon of olive oil and sear the fillets for about 3-4 minutes on each side until blackened and cooked through.