Butter 4 large squares of heavy-duty aluminum foil. Only use the heavy-duty foil. Place fillets in
equal amounts on each square.
In small saucepan, melt butter. When melted, stir in
lemon juice, parsley, dill, salt and pepper. Pour over flounder fillets, dividing between each packet evenly.
Sprinkle with paprika, primarily to garnish, but if you have the Spanish smoky paprika, it will give an excellent flavor to the fillets. Top with onion slices. Wrap foil securely
around fish, but do not make too tight.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. When the grill is ready, brush the grill rack with vegetable oil. Place fish on grill 3 to 5 inches from coals. Grill 5 to 7
minutes on each side or until fish flakes with fork.
Contributor: Donna Simons
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