- Written by Cynthia Presser
Cream cheese and coconut milk give a nice, creamy flavor for this light summer dish.
- 1 cup coconut milk
- 4 oz cream cheese
- 1/2 lime, squeezed
- 2 tbsp. scallions, finely chopped
- 1 tbsp. dill, finely chopped
- 1/2 small onion, finely chopped
- 1 jalapeno, minced
- 8 ounce(s) of imitation crab meat
- 1 pound flounder, seasoned with salt and pepper
- 1 tbsp. olive oil
Preheat the oven to 400 F.
In a medium size bowl, mix the coconut milk, cream cheese, squeezed lime juice, scallions, dill, onion, jalapeno, crab meat and salt; until it is all incorporated. Set aside.
Drizzle the bottom of a large ovenproof dish with the olive oil. Arrange the flounder fillets in the dish. Bake for 5 minutes.
Carefully remove the fish fillets from the oven. Evenly spread a thick layer of the crab and cream cheese mix over the flounder. Take back to the oven for about another 8 to 10 minutes, or until the fish easily flakes with a fork.
Serve it immediately with a side of white rice and a glass of Sauving Blanc (or seat outside and make yourself a glass of margarita.)
Amount Per Serving
Calories 333.3 - Total Fat 21.7 g - Cholesterol 88.6 mg - Sodium 424.4 mg - Potassium 453.8 mg - Total Carbohydrate 12.6 g - Dietary Fiber 0.2 g - Sugars 2.5 g - Protein 26.6 g