Flounder with Mango Margarita Sauce

The basic deal here is to make a margarita, less the ice, dump it onto your fish. It won’t hurt to drink a margarita in the process. A common masa flour brand is Bob’s Red Mill found in most chain grocery stores.

Flounder with Mango Margarita Sauce


  • 4 6 – 8 ounce flounder fillets
  • 1/4 cup all-purpose flour
  • 1/4 cup masa flour or sub additional 1/4 cup flour
  • 1 teaspoon kosher salt
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/4 cup tequila
  • 1/4 cup sweet and sour mix
  • 2 teaspoons sweetened lime juice like Rose’s
  • 2 tablespoons orange liquor
  • 2 garlic cloves minced
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 cup fresh mango peeled and cut into 1/4-inch cubes
  • 4 tablespoons butter chilled
  • 1 tablespoon fresh cilantro leaves chopped


  • Combine flour, masa and salt. Lightly dust fish with mixture. Heat 2 tablespoons butter and oil in a large skillet over medium heat. Add fish and lightly brown on one side. Flip over and cook for 2 – 3 minutes. Combine tequila and next 5 ingredients. DANGER!!!! Adding any liquid that contains alcohol to a hot pan is dangerous and it may ignite. Remove the pan a safe distance away from the heat and slowly add liquid while keeping the pan away from your face or anything you don’t want to burn. Add 1/4 cup to pan with fish. Remove fish when just cooked and keep warm. Add remaining liquid (see DANGER) and reduce liquid to a few tablespoons. Whisk in chilled butter and mango until butter melts. Take skillet off the stove immediately and stir in cilantro. Spoon sauce over fish.

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