Fresh Flounder ideas......it was WAY TOO FUN!!

Toe 49

So....I did a first today.....I went out on the "I'm Gonna Miss Her" fishing for fluke off the south coast of RI. Mostly off Misquamicutt Beach. We caught, fluke, sea bass, scup and way too many skate. Of course I caught the biggest fish, a nice 20 inch fluke. Not bad for a hillbilly from VT visiting my flatlander brother in RI (although, he's a Vermonter also). Thanks go out to Shawn and Jack for taking myself and Mary (my wife, the hood ornament) for a fun day on the water, and for our first ocean fishing experience....actually, our first fishing experience together ever....[p]So, the question to the Green Egg forum is... how should I cook 5 pounds of fresh fluke fillets on the Egg? I'm planning on getting back to Vermont tomorrow by 4:00 and would LOVE any ideas anyone has. We were up and out on the ocean by 6:00 so I'm beat....I'll be looking forward to getting replies very soon![p]Thanks a lot, and we unfortunately need to head home tomorrow, but look forward to getting back onto the water some time real soon.

Unknown

Toe 49,
Hey, when you caught that 20" Fluke.. were you trying for it.....Or...... was it just a accident......[p][p]Dylan

Toe 49

Q.N.E. tyme,
Ha ha....that was the joke of the day....this hillbilly beat his brother in a fish off...not that it was one to begin with, but those were his words.....he caught a "fluke" late in the trip but had to toss it back....had this been similar to golf, I would have kicked his hali"butt" in a major way!![p]Serious, I was trying for a nibble but did everything he said I should do. I had 3 of the 5 keepers today, my wife having one and "Captain Jack" the other.....

Wise One

Toe 49, As you probably realize, flounder is big, flat and flaky. It can be very difficult to flip. here is a suggestion which might solve some of those problems.
Flounder with Prosciutto
8 slices prosciutto (approximately 2-3" wide)
8 flounder fillets (approx 3-4" wide)
8 small sage leaves
2 Tbs lemon juice
salt and pepper
2 Tbs light olive oil
1 Tbs unsalted butter
Procedure
On each piece of prosciutto, lay a flounder fillet
Put a sage leaf at one end of each fillet.
Mix lemon juice, butter, salt and pepper and paint each fillet with the mixture.
Roll up each fillet and secure with a wooden toothpick.
Lightly oil the outside of each roll with olive oil.
Place on a well oiled grill at 300F for about 8-10 minutes. Rotate the rolls and cook for an addition 8-10 minutes or so.
Something I have not tried with flounder is to use a bed of scallions (like the Ginger Salmon recipe) underneath the fish. It allows the fish to cook without sticking to the grill. It certainly works with the salmon, it should work with the flounder rolls as well.

Toe 49

Wise One,
Damn....that sounds like a GREAT way of cooking. I'm back in Vermont now and after the drive home was not up to doing much more than calling Positive Pie and geting a pizza. My mom is coming over tomorrow evening and the fam will be having dinner tomorrow. I'll try this and post pictures.....THANKS!![p]Tom

Wise One

Toe 49, I'm looking forward to the pictures. One of my favorite ways of cooking flounder is to stuff it with crab but the recipe calls for cooking it in sauce and that sauce just keeps falling through the grill.