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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Flounder - first try with pics

Made a basic Cajun rub (below) found from cooks illustrated and made a Tartar Sauce (below) I found from a trout post that @griffin posted in the spring - thanks dude!  Earlier in the night I bloomed the spice rub in warm butter in a skillet and let it cool in the fridge.  Next I scored (cut thin slits) the flounder with the skin on, and rubbed the spice/butter mixture into slits in fish and all over both sides.    I went raised direct (rather than cast iron and oil) at 475F for about 2 mins per side. I suck at grilling fish - never know when it is done.  The middle ended up a little undercooked so we put that back in the oven for a few minutes while we ate the ends.  Also, I left a few small pin bones in the fish - ooopps - still learning, but overall turned out very nice.  

Horseradish and Tarragon Tartar Sauce

  • 1/3 cup light mayonnaise
  • 1 tsp grated lemon zest
  • 1 to 3 tbsp of prepared horseradish, I’ll let you decide how spicy you want it
  • 2 tbsp finely chopped red onion
  • 2 tbsp capers, drained and roughly chopped
  • 3 dashes of hot sauce (I prefer Frank’s, but feel free to sub in your own brand and adjust if you want more)
  • 2 tbsp finely chopped tarragon leaves
  • 1/4 tsp salt
  • 1/4 tsp pepper
CAJUN RUB
  • 1/2 cup sweet paprika
  • tablespoons kosher salt
  • tablespoons garlic powder
  • tablespoon dried thyme
  • teaspoons ground celery seed
  • teaspoons ground black pepper
  • teaspoons cayenne pepper
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Columbus, Ohio

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