Soy Sauce Grilled Flounder with Rice & Lentils

Marinated 1 serving of thawed flounder in soy sauce for 30-45 minutes, and started the rice and beans.

For the rice and lentils, I was going for an Indian-ish flavor.

In 2 tablespoons of butter, sauteed 1 small diced white onion, then 2 cloves of diced garlic, and 1 slice of diced cooked bacon (certainly not Indian-ish, but certainly delicious). Added in 1 teaspoon of garam masala, and about 1/4 teaspoon each of cumin and cinnamon. Added two cups of liquid, using one can of consomme and the rest water, and two bouillion cubes and parsley, and half a cup of lentils and half cup of rice. Covered and simmered for about 40 minutes until all is tender and liquid absorbed. Finished with a handful of plucked cilantro leaves.

For the fish, heated the grill to medium high, with a fish rack on top of the grill, sprayed with nonstick cooking spray. Placed fish on the rack, seasoned sparingly with garlic salt (meaning I oversalted just a little. These filets were very thin, and I've not had flounder before). Cooked the fish about 2 minutes per side.

Wow, this was GREAT! Well, mostly great. I should say the rice and lentils came out really great, the fish was a bit too salty, with the combination of a long soy marinade and garlic salt and a thin filet, I should have known better. Even ignoring that, I learned flounder has a stronger fish taste. Fry the flounder, grill the pollock is what I took from this experience, but it was a wonderful plate regardless. But the RICE....

The rice and lentils came out way better than I expected. The spices were just perfect: sweet, unctuous and not overly complex. It's going into my regular dish rotation. After I cleaned this plate, went back for thirds on the rice and lentils.