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
Ingredients
- 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
Instructions
- 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.