4 Nature’s Best flounder fillets
½ teaspoon salt
1 cup cilantro
2 tbs. lemon juice
2 tbs. extra-virgin olive oil
1 teaspoon curry powder
3 garlic cloves
1 jalapeño pepper
1. Drizzle ¼ teaspoon salt onto fish. Heat a large non-stick pan over medium/high heat. Cover pan with cooking oil. Add fish to pan; cook on medium/high for 4 minutes on each side or until fish flakes easily with a fork.
2. Combine remaining ¼ teaspoon salt, cilantro, lemon juice, olive oil, curry powder, garlic cloves, and jalapeño in a food processor; process until mixture is fine.
3. Spoon 2 tablespoons cilantro mixture over each fillet and garnish with lemon wedges.
Chef Dave’s Tip:Pair this with a coconut rice to to balance the spices.
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