As a fisherman, I have lots of fish recipes. This time of year, I’m dusting off my grilled fish recipes, and one of my favorites is made with flounder. Flounder is a flatfish that has mild, flaky white flesh with a wonderful flavor. In fact, you don’t want to use strong spices with flounder because it will overpower the taste of the fish.
Holle’s Grilled Flounder with Herb Butter
What you’ll need:
- Dressed flounder
- Black pepper
- 2 tablespoons olive oil
- ¼ butter, melted
- 1 tablespoon fresh herbs, chopped (parsley, rosemary, dill, etc.)
- ½ teaspoon mixed garlic
For this fish recipe, you use a whole flounder instead of fillets. You can remove the head or leave it on, but you must remove the scales, the entrails, and the gills.
Rinse fish well and pat dry. Make shallow slashes on both sides of the flounder, about 2-3 inches apart. Sprinkle both sides and the cavity with salt, black pepper, and paprika. Next, coat the fish with olive oil before grilling.
Make sure your grill is clean, in order to help prevent the fish from sticking. An easier way to grill fish is to use a fish or grilling basket.
Flounder have a thick side, which is dark in color, and a thin side, which is light in color. Cook the fish over medium coals with the thick side down first. Cooking time depends on the thickness of the individual fish. When that side has been thoroughly browned, carefully turn the fish over and grill the other side. Check for doneness with a fork. Cooked fish is white and flaky.
When fish is almost done, make the herb butter by adding the fresh herbs and garlic to the melted butter and heating in the microwave for about two minutes.
Remove fish from the grill with two spatulas, unless you’ve used a fish basket. Drizzle with herb butter.