Recipe: Fried Flounder with Papaya Pequin Passion Sauce

Sure, we may be biased, but we think our Papaya Pequin Passion sauce is a natural match with fish. The sauce’s blend of fresh tropical fruit, slightly acidic vinegar and tingly back heat just works great with seafood, particularly white fish like cod, halibut, pollack, flounder and the like. To highlight that pairing, we’ve put together a quick-but-elegant fish course that takes only a few minutes to make.

Here’s what we did:


1/2 lb. of thin white fish fillets, like flounder or pollack (we used two frozen flounder fillets here, thawed, each about 1/4-inch thick)
1/4 cup all-purpose flour
1 tablespoon of salt
1 teaspoon of ground black pepper
1/2 teaspoon of paprika
3 oz. Fat Cat Papaya Pequin Passion
2 tablespoons vegetable oil or canola oil
Dash of parsley for decoration
3 thin slices of orange habanero (for garnish — optional, as it seriously increases the heat level of the dish)


Mix the salt, pepper, paprika and flour together in a bowl and dredge fish with flour mixture, shaking off any excess to ensure a thin coating on the fish.

Heat a saute pan over medium high heat. When hot, add the oil to it, then add the fish fillets. Cook fish for 2-3 minutes on one side, until the fish has browned and the edges have started to darken some. Then flip the fish over and cook the other side another 1-2 minutes until the fish has cooked through, browned on both sides and slightly crisp to the touch.

Once the fish has cooked, transfer to a plate and keep warm.

In another small pan or pot, heat the Papaya Pequin Passion Sauce over low heat until warmed through.

Optional step: In the pan where the fish once was, increase heat to high and sear your habanero slices on the hot, dry surface, blackening them in spots and making them soft — about 1-2 minutes per side.

Once done, put some of the sauce on the bottom of your plate, set the fish atop the sauce, drizzle more warmed sauce on top, and then garnish with your habanero slices (if desired).

For decoration, dust the whole plate with a dash of parsley and a little more paprika. Enjoy!