French Broiled Flounder

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.

• Ready In: 2 hrs 15 mins
• Serves: 1
• Yields: 1 fish per person

Ingredients

• 10  ounces  flounder, cleaned scaled and ready to cook (per person)
• 1⁄2 tablespoon lemon juice (per fish)
• 1⁄8 teaspoon garlic powder (per fish) or 1⁄2 garlic clove, small minced (per fish)
• 1  pinch white pepper (per fish)
• 1⁄4 cup  balsamic vinegar (for sauce)
• 1⁄2 cup  virgin olive oil (for sauce)
• 1⁄2 cup sugar substitute (for sauce)
• 3  tablespoons catsup (for sauce)
• 1⁄4 teaspoon salt (for sauce)
• 1⁄2 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.