|Flounder fillets||2 Pound|
|Lemon juice/Lime juice||4 Tablespoon (For Dripping)|
|Garlic||1 Clove (5 gm), crushed|
|Lemon juice||3 Tablespoon|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Minced scallions||1⁄4 Cup (4 tbs)|
|Lemons/Lemons||2 , quartered|
1. Dip the fillets in the lemon or lime juice, rub with flour and saute in hot butter until golden brown. Arrange in a dish about two inches deep in a symmetrical fashion.
2. Combine the garlic, lemon juice, orange juice, olive oil, scallions, Tabasco and salt. Pour this sauce over the fish. Cover and refrigerate twenty-four hours or more.
3. To serve as a first course or as one of the dishes at a buffet supper, garnish with ripe olives and quartered limes. If desired, accompany with mayonnaise.