“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, Elswet's Jasmine Rice.”
2hrs 15mins
1 fish per person

Ingredients Nutrition

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


  1. 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.
  2. Prep: Score top of flounder in diamond pattern, dash carefully with lemon juice, add garlic, and sprinkle with the pinch of white pepper.
  3. 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.
  4. 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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