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Source: George Foreman's Knock-Out-The-Fat Cookbook

Grilled Flounder with Dill-Wine Dry Rub
The dry rub adds zesty flavor to otherwise quite mild-flavored fish. (Not all dry rubs are free of liquid. Here, a bit of wine and lemon juice are added to facilitate spreading the rub).
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Serves: makes 4 servings
Prep Time: 5 minutes
Cook Time: electric grill 1 - 1/2 minutes
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juice of half lemon
2 tablespoons dry white wine
2 tablespoon fresh dill, chopped
2 teaspoons paprika
1/4 teaspoon fresh ground black pepper
1 garlic clove, minced
1- 1/2 pounds flounder fillets
Dash canola oil, for the grid, if using a gril




To make the dry rub, combine all ingredients in a small bowl and mix well. Wash the fish and pat dry. Spoon some of the dry rub over the fish and rub it into the flesh on both sides. Place the fish on a plate, cover, and refrigerate for 1 to 2 hours. Prepare the grill or electric grilling machine for cooking. If using a charcoal grill, oil the grid and place it over ashen coals or place the fish in a fish basket. Cook for 2 minutes, turn, and cook for about another 2 minutes, or until it is opaque in the center, and serve immediately. If using an electric grilling machine, place the fish on a hot grill and cook for 1 to 1 1/2 minutes, or until the fish is opaque in the center, and serve immediately.




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