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Chili-Crusted Flounder

  • Servings:

    Makes 4 as an appetizer
  • Prep Time:

    12 minutes
  • Cook Time:

    8 minutes


1 1/2 lbs flounder fillets
4 tsp. cornflake crumbs
2 teaspoon red chili powder, to taste
1/2 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. onion powder
1 lime, quartered, for garnish
2 Tbsp. finely chopped cilantro (optional)
Chili-Crusted Flounder


1. Preheat oven to 500 degrees F. Thoroughly pat flounder dry with paper towels and set aside. Line a baking sheet with foil and spray with vegetable cooking spray.
2. Combine cornflake crumbs, chili powder, cumin, paprika, and onion powder in a mixing bowl and whisk until evenly blended.
3. Place fish on baking sheets and spray fish with vegetable cooking spray. Evenly sprinkle crumb mixture over fish, gently pressing it into the flesh.
4. Bake fish for 6 to 8 minutes or until cooked through — it should be opaque and flake easily. Using a spatula, transfer to a serving platter. Garnish with lime quarters and, if using, cilantro. Serve immediately.
Source: Hannaford fresh Magazine, November - December 2009


Nutritional Facts
Servings Makes 4
Base Nutrients
Calories 160 kcal (8%)
Calories from Fat 18 kcal (0%)
Total Fat 2 g (3%)
Saturated Fat n/a
Cholesterol 80 mg (27%)
Sodium 150 mg (6%)
Total Carbohydrates 2 g (1%)
Dietary Fiber n/a
Protein 32 g (53%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a