Whole Flounder with Herb Marinade
- 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
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
