Name: Barbecued flounder with pine nut, garlic and golden sultana dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium-sized onion, sliced; 3 tablespoon extra-virgin olive oil, plus extra for barbecuing; 3 tablespoon pine nuts; 2 clove garlic, thinly sliced; 2 tablespoon golden sultanas or raisins soaked for 30 minutes in ½ cup hot water; 1/2 cup dry white wine; 3 tablespoon flour; 1/4 teaspoon salt; 4 x 400g whole flounder, scaled and gutted; 2 tablespoon parsley, chopped

Barbecued flounder with pine nut, garlic and golden sultana dressing

Serve this barbecued flounder with side plates of colourful, lightly cooked vegetables such as asparagus, snow peas, beans and baby carrots.

Ingredients

1 medium-sized onion, sliced

3 tablespoon extra-virgin olive oil, plus extra for barbecuing

3 tablespoon pine nuts

2 clove garlic, thinly sliced

2 tablespoon golden sultanas or raisins soaked for 30 minutes in ½ cup hot water

1/2 cup dry white wine

3 tablespoon flour

1/4 teaspoon salt

4 x 400g whole flounder, scaled and gutted

2 tablespoon parsley, chopped

Method

1.Cook onion in 3 tablespoons oil in a medium-sized frying pan over gentle heat until tender and lightly golden. Move onion to one side, add pine nuts and let them brown lightly. Add garlic, cook for 1 minute, then add drained sultanas and wine. Bubble up for a minute or two, then turn off the heat.

2.Mix flour in a large dish with the salt. Rinse fish and pat dry. Make 3–4 slashes on the darker skin side of each fish. Lightly dust fish with the flour.

3.Have ready a barbecue hotplate preheated to medium. Douse hotplate with olive oil. Place each fish dark skin-side down and cook until skin is golden. Carefully flip over fish and cook for 2–3 minutes more, until just done. Dish onto separate plates.

4.Reheat dressing, swirl in parsley and spoon over fish. Serve immediately.

If the weather is not conducive to barbecuing, the flounder can be cooked in a large frying pan, two at a time.
Note

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Ingredients

Method

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