Coconut Crusted Flounder with Browned Butter and Lime

Here's the flounder recipe I promised you. I confess, the carb count is off just a teeny bit, because I haven't entered the stats for coconut flour into my Mastercook database yet. And with company showing up any second -- low carb blogger Amy Dungan and her family -- I don't have time to fix it right now.

That Nice Boy I Married gave this a perfect 10, and said, "You have a way with flounder, darling." (I'd done another really tasty thing with flounder earlier in the week.)

Coconut Crusted Flounder with Browned Butter and Lime

1/2 cup coconut flour
salt and pepper -- or vege-sal
3 eggs
2 tablespoons water
1 1/2 pounds flounder fillets
1 stick butter -- divided
1 lime, quartered
4 tablespoons minced fresh parsley

Give your big, heavy skillet a squirt of non-stick cooking spray and set it to heating over a medium burner.

On a plate, mix the coconut flour with the salt and pepper -- maybe 1/4 teaspoon each.

On another plate with a rim, beat up the eggs with the water.

Throw half the butter in the skillet and let it melt while you...

Dip each fillet in the egg, then in the coconut flour, then egg, then flour, twice, on both sides. Throw 'em in the hot butter!

Give your fish about 4-5 minutes per side, till nice and crusty brown. Add a little more butter if you need to when you turn the fish. When it's brown on both sides, plate it.

Now throw the rest of the butter in the hot skillet, and let it melt, then brown. Pour the browned butter over the flounder fillets. Top with parsley and serve with a wedge of lime.

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4 servings, each with: 414 Calories; 28g Fat ; 37g Protein; 2g Carbohydrate; trace Dietary Fiber;