Grilled Flounder

Time: 20 minutes Yield: 4 servings FOR THE BRINE: 1 cup kosher salt ½ cup granulated sugar FOR THE FISH: 4 flounder fillets, approximately 1 ½ pounds, or any thin, low-fat white fish Kosher salt and ground black pepper,

to taste Neutral oil, like canola or grape seed 4 small pats unsalted butter,

approximately 1 teaspoon each Chopped parsley 1 lemon, quartered

Instructions: Make the brine: Put salt and sugar in a large bowl or pot, and add around a half-gallon of water, stirring to combine and dissolve the salt and sugar.

Set the burners on a gas grill to medium. When it is hot, scrape grates to make sure they are very clean. (If using a charcoal grill, build a fire in your grill. When coals are covered with gray ash and you can hold your hand 5 inches above the coals for 5 to 7 seconds, you are ready to cook.)

While grill heats, slide the flounder fillets into the brine and allow them to sit for approximately 10 minutes, then remove from the brine and pat very dry with paper towel. Season fillets with salt and pepper, then apply just a little oil to one side of each fillet, lightly spreading it with your fingers to cover the flesh.

Apply some more oil to a paper towel and, using tongs to protect your hands, use the towel to oil the grill grates. They will smoke furiously. Gently lay the fish fillets, oiled-side down, onto the grates. Cook until the fish has started to turn translucent at its edges, approximately 3 to 4 minutes, then remove from grill and place, grilled-side up, on a warmed platter. The fish will continue to cook as it rests.

Top each fillet with a small pat of butter, some chopped parsley and a squeeze of lemon, then serve.