Cornmeal Crusted Flounder Scampi

in 20 minutes

Crusted Flounder Topped with a Tomato and Pepper Scampi

 Listen folks, this is simple, savory scampi. Normally, I would make this topping and add fresh shrimp. But everyone does that. Let's shake it up a bit (plus, I didn't have shrimp but I did have frozen flounder.) This is a dish you can feel good about eating - gluten free; low in carbs and fat; high in protein and essential fatty acids; and preservative free. It's a restaurant quality meal without the high cost, wait for a table, or the need for fancy clothes.

What You Need

2 Flounder or Tilapia Fillets (frozen or fresh)
1/2 small Tomato, diced
1/8 cup Red Pepper, diced
1/2 packet McCormick Garlic Butter Shrimp Scampi Seasoning
1 T Olive Oil
1 T Butter
1 t minced Garlic
dash of White Wine
Cooking Oil for Fish
Yellow Corn Meal

How To Prepare

Dice tomato and red pepper. Add oil, butter, half packet of seasoning, garlic, wine and veggies to pan and saute over medium heat until tomato and peppers are soft. In separate pan, add enough cooking oil for fish; approximately 1 1/2 tablespoons. Coat fillets in cornmeal and add to heated pan. Cook on medium high, approximately 7 minutes per side, depending on thickness of fish.

Place fish on plate and top with scampi topping. Add fresh thyme for color or extra taste.

Personally, this was filling enough for me. However, this would be wonderful served over your favorite pasta or rice.

I hope you find the crunchy texture and mild fish taste paired with the aromatic kick of the scampi topping as yum as me.

Let me know if you liked this and how you ate it. Please share with friends and family via www.monicawrites.blogspot.com or wwwmonicawritesblogspotcom on FB. Please like my new FB Business page. I love staying in touch. 

Until next time...