Broiled Flounder With Zesty Lime Cream Low-Carb, Keto, Gluten-Free Recipe

Di Bauer February 25, 2015 Fish (Seafood) Main Dish Recipes, Main Dish Recipes, Recipes Leave a comment 1,228 Views

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Written by Di Bauer November 22, 2001, Updated by Andrew DiMino February 25, 2015

Low-Carb, Gluten-Free, Paleo Optional, Primal

Broiled Flounder With Zesty Lime Cream Low-Carb Keto Recipe

Fish is a great meal choice because it contains lots of healthy fatty acids.

But as we know, healthy does not mean bland.

This Low-Carb Keto Gluten-Free Broiled Flounder with Zesty Lime Cream is absolutely divine!

It is rich, creamy, and refreshing.

Broiled Flounder With Zesty Lime Cream Low-Carb Keto Recipe

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Fish is a great meal choice because it contains lots of healthy fatty acids. But as we know, healthy does not mean bland. This Low-Carb Gluten-Free Broiled Flounder with Zesty Lime Cream is absolutely divine! It is rich, creamy, and refreshing.

Author: Di Bauer
Prep Time: 5 mins
Cook Time: 7 mins
Total Time: 12 mins
Yield: 4 1x
Category: Low-Carb, Gluten-Free, Paleo Optional, Primal

Ingredients

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2 tablespoons grass-fed butter, melted
1/4 cup fresh lime juice, divided
1 tablespoon grated lime zest
2 tablespoons unsweetened coconut, grated
2 teaspoons fresh ginger, grated
2–3 drops Tabasco sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
4 flounder fillets (1 1/2–2 pounds)
1/2 cup heavy cream

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Instructions

Preheat the broiler and line a broiler pan with foil.
In a small bowl, combine the melted butter, 2 tablespoons of the lime juice, 1 teaspoon of the lime zest, 1 tablespoon of the shredded unsweetened coconut, 1 teaspoon of the grated fresh ginger, and all of the Tabasco sauce, salt and pepper. Whisk to thoroughly combine the ingredients. Set aside.
Rinse the flounder fillets and pat them dry.
Place the fillets on the foil-covered broiler pan and brush the sauce mixture generously over the top.
Broil the fillets 4 inches from the heat for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
While the fish is cooking, combine the remaining lime juice, lime zest, shredded unsweetened coconut, and grated fresh ginger.
Using a hand mixer, gradually add the cream into the mixture slowly and beat it until soft peaks form. Do not overbeat, because the lime juice will make the cream curdle more easily.
When the fish is completely cooked, serve it immediately with a dollop of the lime cream.