1 ½ lbs. flounder fillets
¼ cup flour
¼ cup cornmeal
1 ½ tsp. lime-infused coarse sea salt (or just coarse sea salt, if you don’t have lime-infused handy)
zest from 1 lime
freshly ground black pepper to taste
4 TBS olive oil
2 TBS butter
juice from 2 limes
1 tsp. soy sauce
¼ tsp. Caribbean Hot Sauce
¼ tsp. grated ginger or ginger juice
¼ cup chopped cilantro
Mix flour, cornmeal, salt, black pepper, cayenne, and lime zest together on a large plate. Dip flounder filets in mixture to coat thoroughly, then lay flat on a piece of wax paper on a cutting board or some other flat surface.
Heat large skillet over medium high heat. When hot, put 2 TBS olive oil and 1 TBS butter in pan and swirl to coat pan. Lay as many flounder filets as fit comfortably into the pan. Saute until golden brown, about 3 to 5 minutes. Flip and brown on other side. Remove to plate and keep warm (I cover with foil). Add additional 2 TBS olive oil and 1 TBS butter to pan and sauté another batch of flounder filets until golden brown on each side. Do a third batch if necessary.
Mix sauce ingredients (lime juice, soy sauce, hot sauce, ginger) together in small bowl. Spoon over fillets on plate to serve. Sprinkle chopped cilantro on top.