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Source: Houston Junior League Cookbook

Charcoal Broiled Flounder
Try this tasty charcoaled flounder dish for that fresh outdoors taste.
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Serves: 4
Prep Time: 20 minutes
Cook Time: 10-15 minutes
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4 small whole flounders
1 cup butter
Juice of 1 lemon
salt
paprika




Remove heads from fish and pout flounders in freezer until they are completely frozen (scaling is unnecessary). About 2 hours before cooking, remove fish from freezer. Run tap water over fish briefly enough to thaw skin, but not meat. With a pair of pliers, remove skin from fish. Place each fish in a "sizzling" plate. Melt butter and mix with lemon juice. Pour over each frozen fish. Butter should completely cover fish and will congeal. Cook in plates on charcoal over red hot coals, with lid of cooker closed. Cook until juice is milky, approximately 10-15 minutes. Season with salt and paprika and serve, sizzling, on the cooking plates.




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