GET THE FISH:
A great benefit of living near the coastline is the abundance of fresh fish.  If you don’t have the option of dragging out your favorite catch and taking home the bounty, then stop by your local grocer or fresh market and pick yourself up a flounder.  Let’s assume at this point that you’ve moved beyond the cleaning portion of the program and you’re holding a headless flounder.  Ideally, the flounder would have been decapitated just behind it’s front fins.

NOW PREP IT:
With skin still and bones still in, take a good quality knife ( I prefer Ginsu, those things cut through metal and still slice a tomato) and insert it just next t the main bone.  Gently drive the knife down into the flounder working the blade back and forth to create a pocket.  Repeat this on the opposite of the bone.  After this move, you should have two pockets that reaches down the length of your fish.  At this point, fire up the grill and get the temp up to about 350 degrees.

THE SEASONING:
Now you’re ready to add in the spices and seasonings that will make the fish melt in your mouth.  This part may get a little messy, but it’s worth it.  In a mixing bowl (trust me it’s easier this way) combine the following ingredients (and don’t sweat the portions… go with what you like best… but remember that you don’t have a lot of space in there) and make sure to make a little extra for the bread topping:
- Olive Oil
- Sea Salt
- Garlic Clove (mashed up)
- Butter
- Dill (very little goes a long way)
- Lemon Juice (also… don’t over do it)
- Parmesan Cheeze (Grated)
- lump crabmeat
Mix all of these items together to make a paste like substance and start stuffing it into the fish cavity as well as you can.

Before you put the fish on the grill… add some mayo to the mixture and beef up your Parm. cheese then spread it thickly onto the bread of your choice.

GRILLING IT:
Ok, now you’re ready to put the old boy on the grill and there are two key things that MUST happen.  (1) If you have one of those perforated sheets for grilling fish… cover it with aluminum foil. If you don’t have the sheet double or triple your foil to make a sheet and baste your sheet with olive oil and place the flounder dark side down on the foil. (2) Don’t mess around with the fish… that is… don’t try to flip it.  Leave it alone.

Cook the fish for about 35 – 40 minutes.  For the last 10 minutes slather the remaining mixture on the bread and broil it in your oven.  Or if you have a infared element on your grill, put down some foil and make a deflector that redirects the heat back to the top of the bread… pull it off when it’s golden brown.

SERVING:
With the tip of a knife or fork, carefully pull away the skin (white side) back next to the small bones in the fins on both edges. Done correctly, they will peel away in one piece.  Then take a knife and insert under the skin to gently pull it away from the white flaky meat.  After this, you can pull the main bone right out and leave nothing but fish behind.  Serve whole, or divide up into portions.

This does sound like a lot of work, but the results are well worth it.  Enjoy!
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