By Eileen Goldfinger, Food Editor @Blogfinger

This is an easy and delicious end-of-summer meal which consists of three components: flounder meuniere, grilled zucchini, and Greek salad.

Flounder Meuniere:

1/2 pound flounder filets

2 tablespoons pan-searing flour (purchased at Wegmans) or you can place regular flour through a sieve several times.

1/4 teaspoon of sea salt

1/4 teaspoon freshly ground black pepper

1/3 cup of extra virgin olive oil

2 tablespoons Smart Balance margarine

2 cloves minced garlic

2 tablespoons chopped fresh parsley

2 tablespoons freshly squeezed lemon juice

In a 10 inch non-stick fry pan add olive oil, margarine and garlic. Heat on low for 15 minutes. While the oil is heating in the fry pan, place a cast iron griddle on the stove and pre-heat on medium. This will be for the zucchini.

Use a paper towel and dry the flounder fillets. Sprinkle them on both sides with the flour, salt and pepper. Raise the heat in the fry pan to medium-low. When the oil gets a shimmering look to it, place the fillets in the pan. Add the lemon juice and parsley to the pan and sauté the filets for 10 minutes. Then gently turn them over and cook on the other side for 10 minutes.

Grilled zucchini:

While the fillets are cooking, slice the zucchini in 1/2 inch circles, rub with olive oil, sprinkle with sea salt and place them on the pre heated grill. Cook on one side until you see grill marks and then turn them over until you have grill marks on the other side. Cook them until they are fork tender. This should take about 15 minutes.

Greek Salad:

Greek olives : 6 black and 10 green, pitted and halved

feta cheese: 1 ounce, diced.

spring mix salad, triple washed ( I use about 5 ounces or 1/3 of the package)

Romaine leaves: 3 leaves sliced across in 1/2 inch pieces

English cucumber (also called a seedless cucumber): cut off a 4 inch length; then slice in half lengthwise; finally cut each piece crosswise into 1/2 inch pieces.

red radishes, 2 thinly sliced

Vidalia onion: 1/2 of a medium onion, diced

1 tomato, cut in cubes

Mix the above ingredients in a large bowl.

Vinaigrette:

4 tablespoons freshly squeezed lemon

12 tablespoons extra virgin olive oil

salt to taste

freshly ground black pepper to taste

2 tablespoons of grated parmesan cheese

Wisk these ingredients together and pour over salad and toss.

Serves 2