Lime Cilantro Flounder

Serves 4

1 ½ lbs. flounder fillets

¼ cup flour

¼ cup cornmeal

1 ½ tsp. lime-infused coarse sea salt (or just coarse sea salt, if you don’t have lime-infused handy)

zest from 1 lime

dash cayenne

freshly ground black pepper to taste

4 TBS olive oil

2 TBS butter

Sauce:

juice from 2 limes

1 tsp. soy sauce

¼ tsp. Caribbean Hot Sauce

¼ tsp. grated ginger or ginger juice

¼ cup chopped cilantro

Mix flour, cornmeal, salt, black pepper, cayenne, and lime zest together on a large plate.  Dip flounder filets in mixture to coat thoroughly, then lay flat on a piece of wax paper on a cutting board or some other flat surface.

Heat large skillet over medium high heat.  When hot, put 2 TBS olive oil and 1 TBS butter in pan and swirl to coat pan.  Lay as many flounder filets as fit comfortably into the pan.  Saute until golden brown, about 3 to 5 minutes.  Flip and brown on other side.  Remove to plate and keep warm (I cover with foil).  Add additional 2 TBS olive oil and 1 TBS butter to pan and sauté another batch of flounder filets until golden brown on each side.  Do a third batch if necessary.

Mix sauce ingredients (lime juice, soy sauce, hot sauce, ginger) together in small bowl.  Spoon over fillets on plate to serve.  Sprinkle chopped cilantro on top.