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Flounder (pics)

NecessaryIndulgNecessaryIndulg Posts: 1,090
edited March 2013 in Seafood
I went to my local fish store yesterday and they had some flounder that had just come out of the water.

Flounder on the Big Green Egg

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.

Flounder on the Big Green Egg

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:

Flounder on the Big Green Egg

Once the fish was opaque and flaking, I removed them.

Flounder on the Big Green Egg

They were falling apart:

 Flounder on the Big Green Egg

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 ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences -
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