The Dijon mustard with lemon juice makes a tangy combination and the Chili Garlic Sauce with lime juice is perfect for something a little spicier. Now you have two tasty options both with zero added fat.
Ingredients
• ¾-1 lb. flounder, two fillets
• ½ tsp salt, divided equally
• ½ tsp pepper, divided equally
• 1 tsp. Dijon mustard
• 1 tsp. fresh lemon juice
• 1 tsp. Chili Garlic Sauce
• 1 tsp. fresh lime juice
Directions
Preheat oven to 400 degrees. Place each fillet in the center of a piece of foil and sprinkle both sides with salt and pepper. Add the Dijon mustard and lemon juice to one, and Chili Garlic Sauce and fresh lime juice to the other. Use a back of spoon to coat the fillets then cover each with another sheet of foil, tenting it slightly over the fish, and crimp edges together to seal. Place each on a large baking sheet and cook for about 10 minutes until flaky. Makes 3-4 servings.
