French Broiled Flounder

Recipe by Pagan
READY IN: 2hrs 15mins


  • 10
    ounces flounder, cleaned scaled and ready to cook (per person)
  • 12
    tablespoon lemon juice (per fish)
  • 18
    teaspoon garlic powder (per fish) or 1/2 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)


  • 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.
  • Prep: Score top of flounder in diamond pattern, dash carefully with lemon juice, add garlic, and sprinkle with the pinch of white pepper.
  • 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.
  • 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.