In The Kitchen With Ken: Grilled Flounder
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Instructions
Cut your fillets in half and season with olive oil, Old Bay and crushed red pepper . Wrap fillets up with butter inside the banana leaves. Cut a long strip off of the leaf to use to tie them up. Place on the grill on indirect heat for 15 to 20 minutes. Serve closed, and let your guest open the leaves once cooled.
Cut your eggplant in -inch slices. Cover with olive oil and sprinkle with lemon pepper. Place directly on grill and cook for five minutes on each side until done. Cover your tomatoes and asparagus with olive oil and sprinkle with lemon pepper, then grill next to the eggplant on a grill plate for 10 minutes, rotating as you grill. Serve hot.
