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Grilled Flounder with Greek Salad
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GRILLED FLOUNDER WITH GREEK SALAD & HONEY BALSAMIC DRESSING

Ingredients

5oz flounder skinless 5oz

1 tspn black pepper

1 oz rice flour

½ tspn olive oil

1 tbspn sliced artichoke hearts (fresh if possible but drained canned hearts ok)

1 tspn minced garlic

1 tspn sun-dried tomatoes

¼ tspn capers drained and chopped

½ tspn black pepper1 tbspn sliced domestic mushrooms

1 tbspn julienne onion

½ tspn diced black olives

1 cup romaine lettuce cut in 1 inch squares

1 cup of mixed salad greens (whatever available at store or market will do)

FLOUNDER PREPARATION

Spray pan with zero fat spray and place on medium heat. Dust flounder in rice flour and pepper and sear on both sides for 3 minutes. Remove to serve

SALAD PREPARATION

Place oil in sauté pan and add onions and garlic. Add tomatoes, mushrooms and artichoke hearts and cook till lightly brown. Add capers, olives and toss lightly.

Mix both romaine and salad greens in bowl.

BALSAMIC HONEY DRESSING

Ingredients

1 tspn farmers market local honey

½ tspn balsamic vinegar

½ tspn minced garlic

1 sqeeze half lemon

¼ tspn cracked black pepper

1 tspn apple juice

DRESSING PREPARATION

Place garlic and honey in small bowl. Blend well. Add all other ingredients and whisk till frothy and uniform. Serve immediately while blended.

BRONZED EGGPLANT

Ingredients

3 slices of round ½" thick eggplant with skin on

½ tspn honey

¼ tspn cracked black pepper

1 tspn chopped basil

¼ tspn chopped fresh oregano

Zero fat spray

BRONZED EGGPLANT PREPARATION

Carefully baste one side of each eggplant slice with honey. Sprinkle the pepper, basil and oregano on honey. Spray pan with zero spray and sear eggplant on the seasoned side of each eggplant slice. Turn and remove from heat and serve with salad