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This is one of my family's favorite Creole dishes. The recipe can be made with flounder or sole fillets, but I sometimes use locally caught kingfish bass.
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Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Nutritional Facts 1 serving (1 each) equals 869 calories, 44 g fat (25 g saturated fat), 528 mg cholesterol, 1,868 mg sodium, 22 g carbohydrate, 2 g fiber, 88 g protein.
Originally published as Creole Flounder with Seafood Sauce in Country December/January 2003, p49
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jan. 16, 2009 by teresa.rea
This is absolutely awesome!!!
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