This was tonight's dinner - an adaptation of a recipe from the new Grill This, Not That book - from the folks who put out all the Eat This, Not That books. The original recipe was for salmon, which I didn't have, and I baked it instead of grilling (weather wasn't right). Flounder isn't right for grilling either - too thin.
To make things easier and quicker when I cooked, I put all the butter ingredients into a ramekin and mixed them together and refrigerated them. About an hour before I cooked, I removed the ramekin and let it come more to room temp.
Flounder with Ginger Soy Butter
2 tbsp unsalted butter, softened
1/2 tbsp chopped chives
1/2 tbsp fresh ginger root, grated
juice of 1 lime
1/2 tbsp low sodium soy sauce
8 flounder fillets
salt and pepper, to taste
1 tbsp olive oil
Brush small baking sheet with olive oil.
In a small ramekin, mix together the butter ingredients.
Brush the butter mixture over the fish fillets.
Preheat oven to 350 degrees F.
Sprinkle fish with salt and pepper.
Bake fish for 10 minutes at 350 degrees F.
When done, remove and let cool a little bit before serving.
Serve with rice and a green vegetable.