French Broiled Flounder

• 10 ounces flounder, cleaned scaled and ready to cook (per person)
• 1/2 tablespoon lemon juice (per fish)
• 1/8 teaspoon garlic powder (per fish) or 1/2 garlic clove, small minced (per fish)
• 1 pinch white pepper (per fish)
• 1/4 cup balsamic vinegar (for sauce)
• 1/2 cup virgin olive oil (for sauce)
• 1/2 cup sugar substitute (for sauce)
• 3 tablespoons catsup (for sauce)
• 1/4 teaspoon salt (for sauce)
• 1/2 teaspoon white pepper (for sauce)

1. Sauce: Put all sauce ingredients everything labeled "for sauce" together in blender and blend until smooth and refrigerate for 2 hours to "cure" or thicken a bit.
2. Prep: Score top of flounder in diamond pattern, dash carefully with lemon juice, add garlic, and sprinkle with the pinch of white pepper.
3. Brush liberally with sauce and broil for 2 minutes, brushing once more. Return to broil for 2-4 more minutes or until fish is light and flaky when prodded gently with fork.
4. You should have enough sauce for 8 fish, and therefore depending on how many fish you're baking, will have sauce left over for salad, vegetable dip, etc.

flounder, lemon juice, garlic, white pepper, balsamic vinegar, virgin olive oil, sugar substitute, catsup, salt, white pepper

Taken from www.food.com/recipe/french-broiled-flounder-173080 (may not work)