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
- 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
- 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.
- Place the cooked fillets aside but leave the olive oil in the pan
- 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
- In a small bowl, mix together the tomato paste, bullion (note: Better Than Bullion is a paste bullion, not dry), and filet powder
- Stir in the paste mixture into the skillet
- Stir the flounder into the skillet, which will break up but that’s o.k. Continue cooking for about 5 minutes.
- Serve over hot cooked rice.