Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Olive Oil
2 tb Fresh Herbs; chopped
1 ts Garlic; minced
1/4 ts Salt
Ground Pepper
2 lb Flounder

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 tb 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 2-4 minutes.

Per Serving: 305 calories, 51 g protein, 10 g fat, 2 g saturated fat,
131 mg cholesterol, 327 mg sodium, no fiber, no carbohydrate.

Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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