Cajun Rub Flounder

Beginning with Cajun rub flounder, this begins a series on ideas for dinner tonight. Test kitchen results from visitors are included to rate the meal planning ideas.

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This particular fish may be purchased individually packaged and flash frozen - really as fresh as it gets! It takes up the flavor of whatever you do to it and has no bones, so it's an ideal fish for people who are not crazy about fish.

Rub the frozen flounder fillets with the Cajun rub seasonings, then thaw the fillets in the fridge until dinner time. Put in a preheated oven at 400 degrees until the color just changes from translucent to opaque. Remove and serve with the sauce of choice. The link to the sauce page recipes is here:

Cajun Style Rub

1	teaspoon	dry thyme leaves
1	teaspoon	oregano leaves
1.5	teaspoons	ground white pepper
2	teaspoons	cayenne
2	teaspoons	garlic powder
2	teaspoons	onion powder
0.25	cup	paprika

Cajun Rubbed Flounder
Prepared with this sauce	Flavor? Appearance? Texture? Ease? Time?
with Alfredo Sauce	The spicy cajun was a good foil for the mild, creamy sauce - Bonnie B.
with Barbecue Sauce
with Bearnaise Sauce
with Bechamel Sauce
with Beurre blanc Sauce
with Bordelaise Sauce
with Carbonara Sauce
with Chasseur Sauce
with Colbert Sauce
with Demi-Glace Sauce
with Espagnole Sauce
with Hollandaise Sauce
with Lyonnaise Sauce
with Marinara Sauce
with Newburg Sauce
with Pesto Sauce
with Ragu Sauce	When I tried this I think the tomato base overpowered the mild fish - Betty W.
with Romanoff Sauce
with Tartar Sauce	I always like Tartar on fish - really good - Cheryl B.
with Veloute Sauce

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Leave flounder with cajun sauce and return to other ideas for dinner tonight.

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