For the Flounder: 

• 1 lb. Flounder Filet
• 2 tsp. Paprika
• 2 tsp. Chili Powder
• 1 tsp. Creole Seasoning
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Black Pepper
• 1/2 tsp. Oregano
• 1/4 tsp. Red Cayenne Pepper
• 1/4 tsp. Himalayan Salt

For the Pontchartrain Sauce:

• 1/2 cup Chopped Onion
• 1/2 cup Chopped Celery
• 4 tbsp Butter
• 4 tbsp All-Purpose Flour
• 3 tsp. Minced Garlic
• 1/2 cup White Wine
• 1/3 cup Grated Parmesan Cheese
• 1/2 cup Heavy Whipping Cream
• 1 tsp. Lemon Juice
• 2 tsp. Hot Sauce
• 1 cup Chicken Stock
• 1 tsp White Wine And Garlic Butter Seasoning
• 1/2 tsp Black Pepper
• 1/2 tsp Ground Thyme
• 1/4 tsp Himalayan Salt

Optional ingredients:

• 1 cup Quinoa, cooked
• 1/8 cup Olive Oil