Grilled Flounder

Course : Grilling
Serves: 6
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4 medium flounder fillets
1 teaspoon salt and pepper -- to taste
1 ounce olive oil
6 medium cherry tomatoes
2 medium onions -- pared
2 medium Florence fennel
6 medium zucchini
2 sprigs thyme
1 1/2 pounds new potatoes
6 fillets flounder filets 6 oz
1 tablespoon olive oil -- (herbed)
1 teaspoon white pepper -- to taste
4 bunch basil leaves
4 sprigs rosemary

Preparation / Directions:

Place first 4 ingredients in glass dish; combine. Add flounder fillets; marinate for 1 hour. Place new potatoes and thyme in clay oven; place on grill. Cook for 40 to 50 minutes, until potatoes are tender. Slice zucchini on angle. Remove bulbs from fennel; slice stems in half lengthwise. Slice onions in half to expose rings. Brush all vegetables, including cherry tomatoes, with olive oil. Grill to desired doneness. Remove fillets from marinade; grill for 5 minutes on each side.

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