Flounder with Basil Chili Butter


  • 1/4 lb of butter, room temperature
  • 2 tsp chili powder
  • 2 tbs fresh basil, minced or 2 tsp dry basil
  • 4 flounder fillets, about 1/2 lb each
  • Flour
  • kosher salt and fresh cracked black pepper to taste
  • 2 tbs canola oil
  • Mix butter,  chili powder and basil until well blended. Set aside.
  • Rinse and pat dry fish.
  • Season with salt and pepper
  • Dredge in flour and shake off excess.
  • Heat oil in a large rimmed baking pan, about 4 inches below broiler.
  • When oil is hot carefully add fish.
  • Cook for about 4 minutes, turning once during cooking.
  • Transfer to warm plates and top each portion of fish with the butter mixture.

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