– 2 tablespoon gluten-free all-purpose flour – 1 tablespoon dairy-free spread – 2 tablespoon olive oil – 1 teaspoon black pepper – 2 tablespoon capers (drained and rinsed) – 1 tablespoon lime juice (fresh) – 1 lb flounder pieces about 4
Prep Time: 10 Min
Cook Time: 20 Min
Defrost the flounder. I used frozen fish. Be sure there is no ice on it before you flour it. Then, pull out a plate and add the gluten-free flour to it. Have some extra flour just in case you run out.
Coat each piece of fish and set it aside. Add the salt and pepper to the coated flounder. If you want you, you can mix the salt and pepper in the flour and coat the fish.
Preheat the skillet and add the df butter spread and olive oil. Allow to melt.
Add the coated flounder to the skillet. Cook on one side for about 5 minutes. Then, using a fish spatula, turn over and cook for another 5 minutes or longer until the fish is finished. Remove the fish to the plate after cooked.
In the skillet, add the rinsed capers and lime juice. Stir and mix in the drippings and the capers, scraping the bottom of the skillet with a spatula. Cook until the liquid devolves into a thicker sauce. Pour over the flounder and serve.