Flounder

Brobear

I inadvertantly tried flounder again tonight on the egg. I had forgotten that it had been tried previously, and hated it. It may be that I just don't like the bitter taste of flounder, but what success have any of you had with preparing flounder on the egg. My wife reminded me that the first time we tried flounder, we threw it out. We assumed that it may have been freezer burned. The flounder tonight was straight from the market (of course, no telling how old it was). I hope the dog and cats are able to digest it tonight .[p]In my opinion, there is nothing like hooved protein.

The Naked Whiz

Brobear,
I'll second the notion that there ain't nothin' like a nice juicy tender piece of beef. But I'll have to say I've never had a piece of flounder that I'd call bitter. How did you cook it (the time it was bitter)? Maybe you got too much smoke on it? Or the wrong kind of smoke?[p]TNW

dhuffjr

The Naked Whiz,
I would have to second your opinion. Bitter? Flounder is one of my favorite fish to eat of course with my NC bias it is best fried.[p]For the EGG I have only done tuna and salmon.

Brobear

The Naked Whiz,[p]I may have cooked it too long. No smoke was added. Bitter may not have been the right word to use. I am a novice at cooking fish, and I assume different fish are cooked for different durations. How would you go about preparing flounder, or say, catfish filets? Would you cook fast, slow, etc...?

Chef Wil

<p />Brobear,
here is a pic of a 3 lb flounder stuffed with shrimp, crab, and mushrooms. Cooked at about 325° dome temp (indirect)for about 1 hour. No wood for smoke added.
Also pictured is stuffed bell peppers using shrimp jambalaya.

Brobear

Chef Wil,[p]Thanks for the response. Looks good. I believe I must have overcooked the flounder both times. The first time was on direct heat, so I thought I would try indirect. Of course, if you cooked a stuffed flounder an hour at 325, I guess filets at 350 or so for an hour is too much .