June 17, 2015
By Raschell Rule, MissHomemade.com
Permitted use provided by: MissHomemade.com
Flounder has a delicate texture and will fall apart easily if it is not handled with care when cooking. When grilling, I put the fillets in a grill basket to avoid the fish falling between the grates, then I do not have to worry about it.
- flounder, scaled, halved and tail removed (or fillets)
- olive oil
- fish seasoning, recipe below
- zucchini, sliced
- butter, melted
- lemon wedges
- tomatoes, sliced
- mashed potatoes
Clean grill grates and rub them well with olive oil so the fish doesn't stick. If grilling the zucchini, rub with oil. Heat the grill to high and when hot, lower temperature to medium. You may also put fillets in grilling cage with lemon slices.
Rub the fish with olive oil and use fish seasoning on both sides. Place on grates and let cook 5 minutes. Loosen under fish slightly so it does not stick. Let fish cook another 2 -3 minutes and brush with melted butter. Turn over.
Place zucchini on grill, cook 4 to 5 minutes turn over and grill another 3 to 4 minutes; remove from grill.
*You want to time this so the zucchini and fish are done around the same time.
Again, cook another 5 minutes and loosen fish from grates. Continue cooking fish for up to 8 or 9 minutes or until fish flakes and is opaque in color. Brush with butter before taking off the grill. Drizzle fillets with fresh lemon and serve with mashed potatoes, arugula and fresh tomato slices.
- 1 TBS dried basil
- 1 tsp lemon zest
- 1 tsp garlic powder
- 1 tsp celery salt
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp paprika
- 2 tsp marjoram
- 1/2 tsp ground black pepper
- 1/2 tsp lemon pepper
- 1 TBS dried parsley
- 1 tsp dried sage
- 2 tsp dried thyme
Mix together and store in the pantry in an airtight container. Makes almost 1/2 cup.