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Buttery Golden Flounder

Easy. Squeezy. Buttery. Beautiful.

Chef Tip: You want evenly-sized pieces of fish so they cook at the same rate. Make a double batch of pickled onions so you have them to top salads, garnish rice bowls, and sprinkle over tacos throughout the week.



Step 1

Quick pickle the onion by soaking it in the vinegar with the dried currants and set aside

Step 2

Add the butter to a large pan over medium heat. Once the butter is melted and starting to sizzle, add the fish and season with a pinch of salt. Cook for about 3 minutes, then flip and cook for another 2 minutes, until the fish is just cooked through

Step 3

Drizzle a large platter with a generous amount of Tahini, then lay the fish down. Garnish with the pickled onions

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Nutrition (per serving)

  • Calories = 240

  • Total fat = 15g

  • Total carbohydrates = 10g

  • Fiber = <1g

  • Protein = 18g

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