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, Recipe#109059."
photo by Pagan photo by Pagan
photo by Pagan
Ready In:
2hrs 15mins
1 fish per person


  • 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.

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  1. 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.


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