GREAT GRILLED FLOUNDER
Steps:
- Arrange fish on a well-oiled grill. Combine remaining ingredients and baste fish. Grill, turning and basting occasionally, for 10 minutes per inch of thickness or until fish is flaky and no longer translucent in the center.
Nutrition Facts :
GRILLED FLOUNDER
A Montauk fishing guide named Bryan Goulart was the first person I saw brine thin fillets of porgy and sea bass, and the Brooklyn chef Josh Cohen taught me how to do it with flounder, though the recipe would work on any flat fish. A mere 10 minutes in the bath will tighten the flesh nicely, and then three or four minutes of cooking the fish need follow, over a medium flame. Cook only that one side, then flip the fish onto a serving platter or plate, and top with a little bit of butter, chopped parsley and a spray of lemon.
Provided by Sam Sifton
Categories dinner, easy, quick, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Make the brine: Put salt and sugar in a large bowl or pot, and add around a half-gallon of water, stirring to combine and dissolve the salt and sugar.
- Set the burners on a gas grill to medium. When it is hot, scrape grates to make sure they are very clean. (If using a charcoal grill, build a fire in your grill. When coals are covered with gray ash and you can hold your hand 5 inches above the coals for 5 to 7 seconds, you are ready to cook.)
- While grill heats, slide the flounder fillets into the brine and allow them to sit for approximately 10 minutes, then remove from the brine and pat very dry with paper towel. Season fillets with salt and pepper, then apply just a little oil to one side of each fillet, lightly spreading it with your fingers to cover the flesh.
- Apply some more oil to a paper towel and, using tongs to protect your hands, use the towel to oil the grill grates. They will smoke furiously. Gently lay the fish fillets, oiled-side down, onto the grates. Cook until the fish has started to turn translucent at its edges, approximately 3 to 4 minutes, then remove from grill and place, grilled-side up, on a warmed platter. The fish will continue to cook as it rests.
- Top each fillet with a small pat of butter, some chopped parsley and a squeeze of lemon, then serve.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 6 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 3 grams, Sodium 178 milligrams, Sugar 25 grams, TransFat 0 grams
TEXAS SMOKED FLOUNDER
Nothing tastes better on a summers day then smoked fish. This can be adapted for trout etc., but the flounder cooks quick. It might take a couple tries for the novice smoker to time it right, but the effort is worth it. These are great as a main course, or a snack during all day grilling sessions. We don't just fry fish down here, we smoke 'em! Besides, aren't you tired of flipping burgers like the rest of suburbia?
Provided by JVCALLAWAY
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat a smoker for high heat, about 350 degrees F (175 degrees C). If you do not have a smoker, prepare a grill for indirect heat. If you have a gas grill, stop here and find another recipe!
- Clean and scale a fresh flounder. I leave the head on for dramatic appearance, but most people panic at the sight. Use a sharp knife to make 3 or 4 diagonal slits on the body big enough for lemon slices. Slice half of the lemon into thin slices. Rub a light coating of olive oil over the fish, then squeeze the other half of the lemon over it, and rub in some black pepper. Rub or press 1 tablespoon of dill into the slits on the body, and insert lemon slices firmly. Place the flounder on a large piece of aluminum foil, and fold the sides up high around the fish. There should be enough foil to seal into a packet, although you want it open for now.
- Place the fish onto the grill or smoker, and throw a couple of handfuls of soaked wood chips onto the coals. Close the lid and smoke thoroughly for about 10 minutes. Once the fish has been flavored by the smoke, you can seal up the foil and move to direct heat if you like, but I prefer to smoke it until done. When the fish is done, the flesh should flake easily with a fork.
- Remove the fish from the grill using the foil as a handle, and garnish with remaining fresh dill.
Nutrition Facts : Calories 384.7 calories, Carbohydrate 6.4 g, Cholesterol 181 mg, Fat 11 g, Fiber 2.7 g, Protein 65.1 g, SaturatedFat 1.9 g, Sodium 283.7 mg
FLAVORFUL FLOUNDER
"When my grandparents lived in the Florida Keys, Grandpop went fishing every day," recalls Tammy Sanborn of Alto, Michigan. "They ate fish often, so Grandmom had to find creative ways to serve it. The Parmesan cheese in this fast recipe adds just the right flavor."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Coat a piece of heavy-duty foil (about 14 in. x 14 in.) with cooking spray. Place fillets on foil; brush with lemon juice. Crimp foil, forming edges. Place foil flat on the grill (do not seal). Grill, covered, over medium-hot heat for 4 minutes. Combine Parmesan cheese, butter, mayonnaise, onions and salt; brush over fillets. Grill 3-4 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 272 calories, Fat 17g fat (7g saturated fat), Cholesterol 99mg cholesterol, Sodium 447mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.
QUICK AND EASY GRILLED FLOUNDER FILLETS
Make and share this Quick and Easy Grilled Flounder Fillets recipe from Food.com.
Provided by Chief Jack
Categories Very Low Carbs
Time 11m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Brush each skinned filet on both sides with olive oil.
- Dust BOTH sides with cyanine pepper, smoked paprika and sea salt to taste.
- Place the filets in a fish basket.
- Put the basket on a PRE HEATED, HOT grill.
- Cooking times will depend on the thickness of the fish.
- For a 1/2 inch filet, I use 90 seconds per side, then repeat for a total time of 6 minutes and the edges just turning golden.
- Don't wait till the flesh flakes or it's over cooked and will probably be dry.
- Enjoy with your favorite sides!
Nutrition Facts :
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