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Flatfish Fillets Grilled On Lemon Slices With Mediterrane

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CATEGORY CUISINE TAG YIELD
Seafood Crook1 1 Servings

INGREDIENTS

2 Skinless flatfish fillets
i.e. sole/flounder
each about 8 to 10
ounces
1 T Olive oil
6 Lemon slices, thinly sliced
1/4"
thick about 3
large lemons
3/4 t Ground cumin
Salt and freshly ground
black pepper to taste

INSTRUCTIONS

Rinse fillets & gently pat them dry with a paper towel. Cut each
fillet in half crosswise to make four pieces of fish, about equal in
size.  In a small bowl, combine olive oil, cumin, salt & pepper. Brush
both  sides of the fillets with the mixture; cover and refrigerate
about 30  minutes to 1 hour.  Prepare a mediumhot fire in a charcoal or
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 enough 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 minutes or  until 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.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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