Whole Flounder with Herb Marinade

      3 tb Olive Oil                         1/4 ts Salt
      2 tb Fresh Herbs; chopped                     Ground Pepper
      1 ts Garlic; minced                      2 lb Flounder

  Combine oil, herbs, garlic, salt and pepper; set aside for up to 2 hours.
  Dress or pan-dress the fish the fish, rinse well, and pat dry. Slash the
  thicker part of both fillets with 1 or 2 shallow diagonal cuts through the
  skin and into the meat. Set aside 1 tb marinade and rub the rest all over
  the surface of the fish and into the cuts. Set aside on a plate for 15
  minutes.

  Build a medium-hot fire in a charcoal grill. Oil the grill rack and place
  fish dark-skin side down. Grill 4 minutes, or until skin releases easily
  from grill. Turn, baste with any marinade remaining on the plate, and
  continue grilling until a thin skewer easily penetrates thickest part of
  the fish, another 2-4 minutes.