Creole Flounder over Rice

I just kinda made this up based on wanting to eat healthier and what I had in the fridge. But it was totally delicious and I had enough for 2 meals. Not as simple as most of my motor home cooking because there are a lot of steps but still less complicated than what I would have done in a large home kitchen with lots of space and more appliances.

Prep time about 10 minutes

Cook time about 20 minutes

Serves 2


  • defrosted frozen skinless flounder fillet (I used one individually sealed packet which had two fillets in it)
  • 2 T Olive oil
  • 1/4 red sweet pepper, chopped
  • 1/4 yellow sweet pepper, chopped
  • 2 small yellow squash cut in 1/4 inch cubes (no need to peel)
  • 2 very ripe small tomatoes, diced (reserve juice with the pieces)
  • 1 tsp no salt Creole Seasoning
  • 1/4 tsp Cayenne pepper
  • 1 tsp dried basil
  • 2 T Double strength tomato paste in a tube
  • 1/2 tsp Better than Bullion
  • 1 tsp gumbo filet powder
  • 2-3 cups cooked Basmati or Jasmine rice


  1. In a nonstick skillet, heat the olive oil. Then place the patted dry flounder fillets in the hot skillet. Cook on each side about 2-3 minutes, turning gently.
  2. Place the cooked fillets aside but leave the olive oil in the pan
  3. Toss all the veggies and the dry spices (not the filet powder) in the pan. Add 1 T unsalted butter if needed. Cook down on a medium heat until the tomatoes have made juice and the squash are soft
  4. In a small bowl, mix together the tomato paste, bullion (note: Better Than Bullion is a paste bullion, not dry), and filet powder
  5. Stir in the paste mixture into the skillet
  6. Stir the flounder into the skillet, which will break up but that’s o.k. Continue cooking for about 5 minutes.
  7. Serve over hot cooked rice.


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