Whole Flounder with Herb Marinade
Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
herbs
fresh, chopped |
* |
| 1 | teaspoon |
garlic
minced |
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
ground |
*
|
| 2 | pounds |
flounder fish fillets
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 3E+1 | ml |
herbs
fresh, chopped |
* |
| 5 | ml |
garlic
minced |
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
ground |
*
|
| 907.2 | g |
flounder fish fillets
|
|
Directions
Combine oil, herbs, garlic, salt and pepper; set aside for up to 2 hours.
Dress or pan-dress the fish the fish, rinse well, and pat dry.
Slash the thicker part of both fillets with 1 or 2 shallow diagonal cuts through the skin and into the meat.
Set aside 1 tablespoon marinade and rub the rest all over the surface of the fish and into the cuts.
Set aside on a plate for 15 minutes.
Build a medium-hot fire in a charcoal grill.
Oil the grill rack and place fish dark-skin side down.
Grill 4 minutes, or until skin releases easily from grill.
Turn, baste with any marinade remaining on the plate, and continue grilling until a thin skewer easily penetrates thickest part of the fish, another 2 to 4 minutes.
