Mexican Pan-Fried Flounder with Creamy Avocado Sauce
October's casual gatherings demand bright, bold flavors—and this Mexican-inspired flounder dish delivers. Crispy pan-fried fish pairs with a silky avocado sauce that's packed with fresh tomato, onion, and cilantro. The secret to making the sauce fast (without messy knife work) is Geedel manual food chopper—here's everything you'll need to whip it up:
Ingredients
4 flounder fillets (pat dry)
1 tsp ground cumin, 1 tsp chili powder, salt/black pepper (to taste)
3 tbsp olive oil
2 ripe avocados (pitted, peeled), 1 tomato (seeded), ½ red onion, 1 garlic clove
1 tbsp lime juice, ¼ cup fresh cilantro, 1 tsp honey (optional)
Instructions
1. Marinate the Flounder: Season fillets with cumin, chili powder, salt, and pepper. Let sit 15 minutes to absorb flavors.
2. Make Avocado Sauce with the Manual Food Chopper:
Tomato, Onion & Garlic: Start by attaching the fine-chopping blade (5mm dice) to your manual food chopper—twist the blade compartment until it clicks into place. Cut the seeded tomato into 2cm chunks, the red onion into quarters, and leave the garlic clove whole. Place all three ingredients into the chopper’s 300ml feed chamber (don’t overfill—it works best at 2/3 capacity to avoid jams). Close the lid and use your palm to press the top elastic lever down firmly—each press lowers the blade to chop, so pause 1 second between presses to let the blade reset. After 6–7 presses, open the lid: you’ll have uniformly diced veggies (no mushy tomato, thanks to the blade’s sharpness).
Cilantro: Keep the fine-chopping blade in place (no need to clean the chamber!) and add fresh cilantro leaves (remove thick stems first). Press the lever 3 times—this chops the cilantro into fine, even pieces, not stringy bits. Dump the chopped mix into a bowl. - Mix with mashed avocado, lime juice, and honey (if using) to make the sauce.
3. Pan-Fry the Flounder: Heat 2 tbsp olive oil in a skillet over medium heat. Cook fillets 3–4 minutes per side until golden and opaque.
4. Serve: Place flounder on plates, top with avocado sauce, and garnish with lime wedges.
Conclusion
This zesty dish balances crispy fish and creamy sauce—and the manual food chopper simplified sauce prep entirely. It chopped 4 ingredients in under a minute (no knife skills required!) and preserved fresh textures. Whether you're busy or new to cooking, the chopper makes "homemade Mexican" approachable, with bright flavors intact.
