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Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
Flounder (pics)
NecessaryIndulg
Posts: 755
I went to my local fish store yesterday and they had some flounder that had just come out of the water.
I added salt and pepper to both side, oiled the skin side very well with canola oil, and put them directly on the grate, skin side down.
I cooked them direct (and not raised) with the bottom vent open about an inch and a half and only the holes of the daisy wheel open. I haven't fixed my thermometer issue yet, so I don't have an exact temp.
This is about halfway -- you can see the color changing:
Once the fish was opaque and flaking, I removed them.
They were falling apart:
I made a quick caper/shallot/dill butter sauce for the top -- sorry, no pictures of the final plate. It was really good, and I enjoyed the slight smokiness.
Next time I'll coat the grate as well as the skin of the fish.
Sorry for the cruddy pictures -- I used my point and shoot because it was closer. I won't be so lazy next time. ;)
I added salt and pepper to both side, oiled the skin side very well with canola oil, and put them directly on the grate, skin side down.
I cooked them direct (and not raised) with the bottom vent open about an inch and a half and only the holes of the daisy wheel open. I haven't fixed my thermometer issue yet, so I don't have an exact temp.
This is about halfway -- you can see the color changing:
Once the fish was opaque and flaking, I removed them.
They were falling apart:
I made a quick caper/shallot/dill butter sauce for the top -- sorry, no pictures of the final plate. It was really good, and I enjoyed the slight smokiness.
Next time I'll coat the grate as well as the skin of the fish.
Sorry for the cruddy pictures -- I used my point and shoot because it was closer. I won't be so lazy next time. ;)
I'm Kristi -- I've been cooking on a BGE since 2003.
I write about food & travel on Necessary Indulgences - You can find me on Facebook & Instagram, too!
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0 · Off Topic Disagree Agree LikeLarge/Mini owner
Griffin's Grub
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I write about food & travel on Necessary Indulgences - You can find me on Facebook & Instagram, too!
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0 · Off Topic Disagree Agree LikeIndialantic Seafood Company
826 North Miramar Ave (A1A)
Indialantic, FL 32903
I'm Kristi -- I've been cooking on a BGE since 2003.
I write about food & travel on Necessary Indulgences - You can find me on Facebook & Instagram, too!
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