Tuesday, February 21, 2012

Pan Seared Lemon Flounder

My husband came home from one of his recent commutes to Tennessee with a gift for me! I was reminded of how special our relationship is because the gift was so perfect and thoughtful. It was a beautiful cast iron skillet. We quickly washed it with water and "seasoned" it with coconut oil. The first thing I made was this yummy, delicate wild caught flounder. I used a meyer lemon which is a little sweeter but you could easily substitute a regular lemon.

Serves: 4

1 lb wild caught flounder
sea salt and freshly ground black pepper
2 Tbs chopped green onion
1/2  meyer lemon

1. Heat a large skillet over medium high heat. If needed, add a little coconut oil (less than 1 tsp)
2. Sprinkle flounder with sea salt and pepper.
3. When pan is good and hot, add flounder. Cook 2-3 minutes per side, depending on how thick your fish is it could take up to 4 minutes per side. 
4. When the fish is almost done cooking, squeeze fresh lemon juice over fish and top with green onions. 
5. Serve warm. 

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