Caramelized Flounder Fillet with Chayote Squash and Carrot
- Avocado oil10 ml88 kcal
- Borage1 bunch6 kcal
- Carrot2 piece49 kcal
- Cayenne pepper5 g16 kcal
- Chayote squash2 piece76 kcal
- Flounder fillet210 g147 kcal
- Hoisin sauce253 ml557 kcal
- Penne pasta99 g367 kcal
- Salt3 g0 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tuscan-inspired comfort food: tender flounder fillet paired with chayote squash and carrot and penne pasta, finished with borage and a hit of cayenne pepper. 1. Pat the flounder fillet dry and season with salt, cayenne pepper. 2. Heat avocado oil in a heavy pan and sauté the flounder fillet until it develops a deep golden crust, about 20 minutes. 3. Add chayote squash and carrot to the pan and cook until just tender, stirring in borage for fragrance. 4. Cook the penne pasta separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of hoisin sauce before serving hot.