Grilled Flounder
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup kosher salt
- ½cup granulated sugar
- 4flounder fillets, approximately 1½ pounds, or any thin, low-fat white fish
- Kosher salt and ground black pepper, to taste
- Neutral oil, like canola or grapeseed
- 4small pats unsalted butter, approximately 1 teaspoon each
- Chopped parsley
- 1lemon, quartered
For the Brine
For the Fish
Nutritional analysis per serving (4 servings)
183 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 25 grams sugars; 6 grams protein; 194 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
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.
- Step 2
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.)
- Step 3
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.
- Step 4
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.
- Step 5
Top each fillet with a small pat of butter, some chopped parsley and a squeeze of lemon, then serve.
Private Notes
Comments
I am sure that you can. I don't have any grill surface, gas, charcoal or grill pan that won't cause sticking. Most of the fish ends up on the grill or falling through. I am surprised that anyone would suggest this method for thin fillets like flounder. The best treatment is a quick saute in a well seasoned or non-stick pan; alternatively, top with seasoning and butter, broil on highest setting close to heating element, until lightly golden, maybe 4-5 minutes.
I use this method except that I substitute teriyaki for the brine. It makes every fish I buy in a restaurant taste second-rate.
You don't have to use so much brine. You can get away with just a a cup or less depending on how much fish you are cooking. Sometimes I don't even bother with water at all--just drizzle a little maple syrup mixed with salt over it, and you're good. Spreading a thin layer of mayonnaise instead of oil over the fish before grilling will add a gentle bit of additional flavor and make the surface come out very nice. The mayo burns off and leaves a nice, delicate sheen.
I reduced to 1/2 c salt and 1/4 cup sugar and used whole porgies brushed with oil on the grill with foil. No final sprinkle with salt so they weren't tremendously salty.
Made according to the recipe. The fish was delicious but alas, more fell into the grill than went to our plates. It was worth a try but I won't try it again.
Made this according to the recipe. The fish was delicious but more of it stayed on the grill than made it to our plates. Will not try this again.
Advertisement