Flounder Recipes On The Grill Food

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.

QUICK AND EASY GRILLED FLOUNDER FILLETS

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!

SEAFOOD GRILLED IN FOIL

Steps:

• Place fillets on a piece of tin foil. Place the onions, line and garlic on top of the fillets. Season with salt and pepper and sprinkle some capers on top. Add a little butter and oil. Close foil, making a tent, then put on the grill. Grill for 10 to 15 minutes, until just opaque and tender.

PAN-FRIED FLOUNDER

Steps:

• Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.
• Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once.

FIRE ROASTED WHOLE FLOUNDER WITH YELLOW TOMATO VINAIGRETTE

Steps:

• Place tomatoes, onion, garlic, vinegar and basil in a blender and blend until smooth. Slowly add the olive oil and season with salt and pepper to taste. Place in squeeze bottles.
• Preheat grill. Brush flounder with olive oil and season with salt and pepper to taste. Grill on each side for 4 to 5 minutes or until cooked through.

OVEN-GRILLED HALIBUT, FLOUNDER, OR SEA BASS

Steps:

• Position the oven racks so that the top rack is 5 to 6 inches from the top of the oven. Coat a ridged cast-iron skillet with nonstick spray and place it in the oven on the top rack. Preheat the oven to convection roast at 500°F.
• Rub the fish fillets with the vegetable, sesame, and chili oils. Mix the garlic, lemon zest, salt, and pepper and rub both sides of the fillets with the mixture. Place the fish on the preheated skillet and cook until lightly browned, about 3 minutes.
• Turn the fish over carefully and cook for 5 to 7 more minutes or until the fish flakes easily when tested with a fork but is still moist. Total cooking time is approximately 10 minutes.

FLAVORFUL FLOUNDER

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.

FLOUNDER FILLETS GRILLED IN FOIL WITH AN ASIAN TOUCH

Steps:

• Preheat grill to 350-400.
• Place a large piece of heavy duty foil on a work surface.
• Place fish on foil and drizzle with olive oil spreading to coat both side of fish place in the center of the foil.
• Top with the ginger, garlic and pepper.
• Sprinkle with pepper.
• Sprinkle the wine, scallions, seasme seeds and soy on top.
• Bring sides of foil up and seal.
• Place on grill on indirect heat.
• Cook and let steam for 10-15 minutes depending on thickness and heat of grill.
• Plate and drizzle with hoisin sauce.

GRILLED ORANGE FLOUNDER

Steps:

• Place flounder on top of piece of foil large enough to wrap it securely.
• Cover with orange slices and sprinkle with pepper and herbs.
• Wrap tightly in foil and cook in a pre-heated BBQ with hood down for approximately 30 minutes, turning once during cooking.
• Open the foil and continue to cook approximately 15 minues with the BBQ hood still down.

BBQ FLOUNDER AND TOMATO

Steps:

• Make 4 foil packets and place a fillet in the center of each.
• Season fish with salt and pepper to taste.
• Placed 12 pieces of tomato into each packet.
• Divide the onions among the 4 packets.
• Blend the soy sauce, butter and lemon juice and whisk. Divide this and spoon over the fish, tomatoes and onions.
• Seal the packet by folding tightly.
• Grill for 8 minutes on one side and turn packets over and grill the other side of the packet for 7 minutes.
• Be careful not to get steam burn when opening packets.

GRILLED FLOUNDER

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.