With Cucumber Salad
Ingredients
3/4 cup plain nonfat yogurt
1/2 cucumber, peeled and shredded
1 carrot, shredded
Juice of 1 lemon
Salt and pepper
2 tablespoons extra-virgin olive oil
4 4 ounces flounder fillets
1 teaspoon sweet smoked paprika
1 teaspoon curry powder
1 scallion, finely chopped
Method
Step 1
In a medium bowl, combine the yogurt, cucumber, carrot and 1 tablespoon lemon juice; season with salt.
Step 2
In a large nonstick skillet, heat the olive oil over medium-high heat. Season the flounder with the paprika, curry powder, salt and pepper. Add to the skillet and cook, turning once, until just cooked through, about 5 minutes. Drizzle with the remaining lemon juice. Serve with the cucumber salad and top both with the scallion.
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