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RECIPE
9 INGREDIENTS4 STEPS15MIN

10-Minute Barbecued Flounder with Sriracha Butter

4.0
1 Ratings
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Throwdown Kitchen
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No need to fire up a kettle pit or smoker, or grill for hours. Instead, using some mild chili sauce and a broiler you can imbue a nice barbecue flavor to your flounder and have dinner ready in under 20 minutes.

15MIN

Total Time
Throwdown Kitchen
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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1 lb
Flounder Fillets
1/4 cup
1/4 cup
White Wine
2 Tbsp
1 tsp
Garlic Powder
1 tsp
1 Tbsp
Chopped  Fresh Parsley
to taste
Salt and Pepper
to taste
Grape Tomatoes , halved
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Nutrition Per Serving
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CALORIES
451
FAT
27.4 g
PROTEIN
42.8 g
CARBS
3.6 g

Author's Notes

We like to serve this flounder atop freshly sautéed baby spinach. Try grilled asparagus, potato salad, saffron rice or even roasted spicy green beans. This recipe works really well with salmon or even red snapper. Barbecue shrimp would be a great variation. A nice platter of still steaming barbecue shrimp coming to the table for everyone to enjoy instead of boring chilled shrimp with cocktail sauce.

Directions

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Step 1
Season the Flounder Fillets (1 lb) with Salt and Pepper (to taste) all over and set in a shallow baking dish.
Step 2
Make the sauce by melting the Butter (1/4 cup) and then adding White Wine (1/4 cup) , Lemon Juice (2 Tbsp) , Garlic Powder (1 tsp) , Sriracha (1 tsp) , Salt and Pepper (to taste) , and Fresh Parsley (1 Tbsp) .
Step 3
Pour the sauce over the flounder fillets, add Grape Tomatoes (to taste) (if desired) to the pan around the fish, and broil for 8 minutes.
Step 4
Remove the fish from the oven and plate with the tomatoes. Spoon any sauce over the fish, squeeze fresh lemon juice on top. Garnish with extra parsley if desired.

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Nutrition Per Serving
Calories
451
% Daily Value*
Fat
27.4 g
35%
Saturated Fat
15.2 g
76%
Trans Fat
0.0 g
--
Cholesterol
175.6 mg
59%
Carbohydrates
3.6 g
1%
Fiber
0.3 g
1%
Sugars
1.1 g
--
Protein
42.8 g
86%
Sodium
247.7 mg
11%
Vitamin D
--
--
Calcium
14.7 mg
1%
Iron
1.1 mg
6%
Potassium
82.2 mg
2%
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