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Ingredients
- 2 x Skinless flatfish fillets, (i.e. sole/flounder) each about 8 to 10 ounces
- 1 Tbsp. Extra virgin olive oil
- 6 x Lemon slices, thinly sliced 1/4" thick (about 3 large lemons)
- 3/4 tsp Grnd cumin Salt and freshly grnd black pepper, (to taste)
Directions
- Rinse fillets & gently pat them dry with a paper towel. Cut each fillet in half crosswise to make four pcs of fish, about equal in size.
- In a small bowl, combine extra virgin olive oil, cumin, salt & pepper. Brush both sides of the fillets with the mix; cover and chill about 30 min to 1 hour.
- Prepare a mediumhot fire in a charcoal or possibly gas grill.
- Prepare the Mediterranean Skillet Sauce (below) as the grill preheats.
- Lay the lemon slices on the oiled grill, using four slices to make a square large sufficient to hold a piece of fish. Repeat with remaining slices to make four squares in all directly over the coals. Set a piece of fish on top of each lemon square.
- Cover & grill, without turning, for a total of 6 to 8 min or possibly till the fillets are opaque in the center. To test for doneness, make a small incision with the tip of a sharp knife to peek into the center of each fillet.
- Remove the fish to individual platters by sliding a wide metal spatula under the lemon slices & picking up fish at the same time. Gently pull the lemon slices out from under the fish, inverting them on the platter, grilled side up. They will have a bronzed, slightly caramelized look. Spoon equal amounts of the Mediterranean Skillet Sauce over each fillet.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 197g | |
| Calories 173 | |
| Calories from Fat 124 | 72% |
| Total Fat 14.05g | 18% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 255mg | 7% |
| Total Carbs 17.19g | 5% |
| Dietary Fiber 5.2g | 17% |
| Sugars 4.61g | 3% |
| Protein 2.03g | 3% |
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