INGREDIENTS
Creole Salsa:
1 cup finely chopped tomatoes
1/3 cup finely chopped green pepper
¼ cup finely chopped celery
¼ cup minced green onions
2 TBSP. minced fresh parsley
2 tsp. cider vinegar
¾ tsp. dried thyme
¼ tsp. salt
¼ to ½ tsp. hot pepper sauce
Flounder:
4 flounder fillets
1 tsp. steak seasoning or blackened seasoning
¼ tsp. salt
4 lemon wedges
DIRECTIONS
For salsa, combine all ingredients in a small bowl and set aside.
Sprinkle one side of each fillet evenly with steak seasoning and ¼ tsp. salt.
Heat large nonstick skillet over medium-high heat until hot.
Coat skillet with nonstick cooking spray.
Add fish, seasoned side down; cook 3 minutes.
Turn and cook 3 minutes longer or until fillets are opaque in center.
Squeeze lemon wedges over fish. Serve with salsa.
Serves 4.
