Flounder "on the half shell"

In the spirit of Louisiana's "Redfish on the half shell" this recipe turns to the docks of Montauk, New York for winter flounder. As a rule a market flounder weighs a pound or 2, providing a perfect meal for 4 with rice, refitos (red bean puree) and a nice salsa. The term "on the half shell" refers to fish with skin intact cooked in a splash of oil and served simply with a dusting of chili spice and a slice of citrus. Cooked properly, the skin crisps over high heat and curls just a enough to appear like a shell beneath fresh, moist fish.