Whole Flounder with Herb Marinade

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.