Grilled Flounder

Ingredients

4 Flounder filets

1 lb. medium P &D shrimp with tail on

3 cups assorted cherry & grape tomatoes, halved/quartered

2 shallots, sliced thin

1 bag baby spinach, cleaned & dried

1 lemon, sliced

juice of 1 lemon

3 garlic cloves, pressed

1/2 cup olive oil + greasing

1/2 stick butter, melted

1/4 cup white wine

1/2 tsp lemon pepper seasoning

Cooking Tools

Foil/ Foil boats (double lined)

Grill

Small mixing bowl

Directions

Preheat grill on high. Make your 4 foil boats slightly larger than the fish filet, I double line my boats so no leaks occur. In a small mixing bowl, whisk together: olive oil, lemon juice, melted butter, white wine, garlic and lemon pepper seasoning, adjust seasoning to taste. Grease the bottom of each boat with olive oil, add a layer of spinach to create a thick layer of a bed for the fish. Add fish filet on top of spinach and layer the sides with the tomatoes, shallots and the shrimp (equal portions for the 4 boats). Spoon olive oil butter mixture on top of the ingredients evenly, then add a couple of slices of lemon on top. Place the boats directly on a preheated grill , close the lid and reduce temperature to low. Grill approximately 25 minutes.

Yields: 4 servings