Chile Lime Flounder Over Rosemary Rice and Mushrooms

This was a fun little budget friendly recipe.  Budget friendly meaning I had flounder in the freezer, leftover limes from Brett’s Valentine’s Day dessert he made, leftover mushrooms, and an overwhelming amount of rosemary in the front yard.

Hubby is still chomping down on his perfectly measured out broccoli and chicken meals.  I am still working on trying not to cook.  He is succeeding.  I am failing.

Whomp Whomp.

This was pretty delicious!  All of my favorite things in once recipe.  Mushrooms.  Spice.  Rice.  Garlic.  And I’m happy!

The Rosemary, Limes, and Mushrooms.

The Rosemary, Limes, and Mushrooms.

Mmmmm my favorite little fungus!

Mmmmm my favorite little fungus!

As the blogger I should probably do a better job of making food sound and look appetizing Tongue Out

Yummy Rice with a little Feta!

Yummy Rice with a little Feta!

Chili-Lime Flounder

Chili-Lime Flounder

5.0 from 1 reviews
Chile Lime Flounder
 
A delicious spin on the typically bland flounder.
Ingredients
  • 4 Flounder fillets
  • 1 Tbsp minced garlic
  • 1 Tbsp Mrs. Dash Salt Free Chili-Lime seasoning
  • 1 Dash worcestershire (low sodium)
  • 1 Lime, halved
Instructions
  1. Heat grill pan or george foreman to medium heat
  2. Coat flounder with mixture of garlic, seasoning, worcestershire, and half of lime juice
  3. Cook on heated grill until flaking easily with fork (about 5-6 minutes)
  4. Remove from heat and squirt with remaining lime juice

5.0 from 1 reviews
Rosemary Rice and Mushrooms
 
Delicious Sides!
Ingredients
  • 1 Cup short grain brown rice
  • 2 Cups vegetable broth
  • 2 Tbsp olive oil (divided)
  • 2 Cups sliced white mushrooms
  • 2 Tbsp chopped fresh rosemary (divided)
  • 1 Tbsp fat free feta
  • Salt and Pepper to taste
Instructions
  1. Bring broth and 1 Tbsp oil to a slow boil in medium sized sauce pan
  2. Add rice to boiling broth
  3. Reduce to simmer, cover, and cook 50-55 minutes
  4. Meanwhile, heat second skillet to medium heat and add remaining tablespoon oil
  5. Add sliced mushrooms and 1 Tbsp rosemary and sauté until cooked through
  6. Add remaining rosemary, feta, salt and pepper to rice and serve warm!

2 Responses to Chile Lime Flounder Over Rosemary Rice and Mushrooms

  1. Brett February 18, 2013 at 9:53 pm #

    Keep cookin’ babe! The whiskey is counter-acting all of the perfectly portioned health-meals you’re making for me! I only had a little sample of the rice in this one but it’s a three-thumbs-up meal!

  2. Your Biggest Fan February 19, 2013 at 8:05 am #

    Looks and sounds absolutely AMAZING!!

    Wish you could smell and taste things over the intrawebs…it is, after all, a series of tubes!
    C’mon science!!

    Thank you, Marilyn, for another amazing recipe!

Leave a Reply

Powered by WordPress. Designed by Woo Themes