Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Flounder on Egg???

Anyone every tried cooking a flounder on the egg?  I love fried flounder but wondering how it would be and how you would go about doing it.

Thanks,
Casey

Comments

  • Bham_eggerBham_egger Posts: 196
    it would have to be wrapped in something (foil, bacon).  It's so delicate it would fall apart very easily. Another idea would be to blacken it in a CI skillet or griddle pan.  
  • Little StevenLittle Steven Posts: 26,080
    You can do it en papillote. I wouldn't try and grill it. Maybe on a plank if the skin is on.

    Steve 

    Caledon, ON

     

  • Charlie tunaCharlie tuna Posts: 2,191
    Flounder is a very mild (lean) tasting fish, meaning it has very little fishy taste in it!  So you really have to be careful NOT to overpower the fish with anything strong, or over season it.  I like it filleted- bonesless -- if it is big enough, but it can be cooked whole -- you just have to pick thru the bones!!  Flounder is delicate and will fall apart easily, similar to snapper.  This is a great way to grill it and it is easy.  I go to the store and go to the produce department --  the idea is to get a selection of seasonal veggies to cook with the fish inside an aluminum foil boat!  Sweet onion,cauliflower,brocolli, yellow squash,mushrooms,canned white potatoes(sliced) -- what ever is seasonally available..   I make an aluminum boat that will hold the fish and veggies in one container -- sealled tightly.  Usually at least two layers thick.  Fish goes in first, couple of teaspoons of butter, then the cleaned and sliced veggies.  Slicing them will allow them to cook faster.  I usually make an individual boat for each person.  I cook direct, at gasket level 375 degrees.  Season with lemon pepper and seal tightly. I place them on the grill and as soon as i hear the sizzling noise, i mark my watch and continue to cook for thirty minutes.  Pull off - rest five minutes and serve being very careful upon opening because of the steam. A great meal..  
  • travisstricktravisstrick Posts: 4,196
    Be careful, man! I've got a beverage here.
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