Flounder with Cilantro-Curry Topping and Toasted Coconut |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 teaspoon salt, divided |
4 (6-ounce) flounder fillets |
cooking spray |
2 tablespoons flaked sweetened coconut |
1 cup cilantro sprigs |
2 tablespoons fresh lemon juice |
2 tablespoons extra-virgin olive oil |
1 teaspoon curry powder |
3 garlic cloves, peeled |
1 jalapeño pepper, halved and seeded |
lemon wedges (optional) |
Directions:
1. Preheat broiler.
2. Sprinkle 1/4 teaspoon salt over fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
3. Place the coconut on a baking sheet; broil for 2 minutes or until toasted, stirring occasionally.
4. Combine remaining 1/4 teaspoon salt, cilantro, and next 5 ingredients (through jalapeño) in a food processor; process until finely chopped. Spoon 2 tablespoons cilantro mixture over each fillet; sprinkle each serving with 1 1/2 teaspoons coconut. Garnish with lemon wedges, if desired.
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