I butterfly my flounder.............Lay it flat(brown side up) scale it, cut right down the middle, follow the backbone.......Then use fillet knife to separate meat from ribcage.............I fold it back skin and all and put my stuffing in, then fold it back into place and toothpick it.............I put it on the grill for 20 or so minutes and DONE.....The skin will seperate from meat when done.........
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