French Broiled Flounder
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) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
540
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).