French Broiled Flounder

READY IN: 2hrs 15mins
Pagan
Recipe by Pagan

This is one of Elswet's mother's recipes. We don't know where Her mother got it, but she was known for being an expert experimental Kitchen Witch. ;) This goes great with Elswet's Jasmine Rice, Elswet's Jasmine Rice.

Top Review by ChrisM

This recipe was ok, i just tried it, i wished it was better. It needs more flavor, the flavor is not strong enough, it needs something but i dont no what.

Ingredients Nutrition

  • 10 ounces flounder, cleaned scaled and ready to cook (per person)
  • 12 tablespoon lemon juice (per fish)
  • 18 teaspoon garlic powder (per fish) or 12 garlic clove, small minced (per fish)
  • 1 pinch white pepper (per fish)
  • 14 cup balsamic vinegar (for sauce)
  • 12 cup virgin olive oil (for sauce)
  • 12 cup sugar substitute (for sauce)
  • 3 tablespoons catsup (for sauce)
  • 14 teaspoon salt (for sauce)
  • 12 teaspoon white pepper (for sauce)

Directions

  1. Sauce: Put all sauce ingredients [everything labeled "for sauce"] together in blender and blend until smooth and refrigerate for 2 hours to "cure" or thicken a bit.
  2. Prep: Score top of flounder in diamond pattern, dash carefully with lemon juice, add garlic, and sprinkle with the pinch of white pepper.
  3. Brush liberally with sauce and broil for 2 minutes, brushing once more. Return to broil for 2-4 more minutes or until fish is light and flaky when prodded gently with fork.
  4. You should have enough sauce for 8 fish, and therefore [depending on how many fish you're baking], will have sauce left over for salad, vegetable dip, etc.

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