Dust with white pepper, cracked black pepper and sprinkle sea salt lightly on both sides.

Place a thin slice of lemon inside the fish, on top of the backbone, and on top of that put the crab stuffing. I just mash up a crab cake from the seafood section of my grocery store or seafood market. Place a pat of butter on top of the stuffing, and another thin slice of lemon on top of the butter.

Sprinkle chopped green onion (stem) on top of the stuffing.

Build a small fire on one side of the Weber. When the coals are gray and ready to cook, place the flounder on a piece of heavy duty aluminum foil on the other side of the Weber from the coals. Place the cover with the vents in the top of the Weber open and above the flounder and allow to bake. The temperature will remain constant inside the Weber at 300 - 350.

Check the fish after 20 minutes to be sure the flounder is not cooking too fast. Two flounder should take 30 - 40 minutes total. Remove them from the grill when you can flake off the meat with a fork.

Serve on plate with your sides and dress the plate with cilantro or parsley. A cold white wine is almost a requirement.

Marty Halseth