Thread: Grilled Flounder

I have never grilled flounder until today. This is the most simple recipe ever! Not really a recipe, I'll just tell you how I did it and it was delicious! Start by soaking skinless, boneless flounder fillets in a salt water brine (about 2 tablespoons kosher salt to a half gallon of water) for 20 minutes. Remove from brine and pat fillets dry with a paper towel. Sprinkle sparingly with black pepper and ground ginger. I did not add any salt because I used the brine and figured it would be too salty if I added any more. Heat grill to around 375. I use a grill mat now for almost everything. It helps keep meats from sticking and also keeps the juices right there with the meat so it doesn't dry out. Spray mat with Pam before heating the grill. Put fillets on the grill and cook for 4 minutes and turn over and cook other side for 3 minutes. This time may vary depending on your grill temperature. Remove from grill and enjoy! Not overly seasoned so you can actually taste the mild flavor of the flounder. You can always add more seasoning after tasting if you need to, but for me this was perfect. If you don't have a grill mat, GET ONE! Or you may want to use nonstick foil to prevent the fish from sticking to the grate. Did I mention that the grill mat makes all the difference in the world for grilling fish?

My wife got one of those Grill Mat's for me and it's the best thing I've gotten for the Grill , You can do a host of vegetables that would normally be a problem, It also keeps your grill clean too

Agree with everything said so far. Those copper-infused grilling mats are awesome! Bought a pair of them on sale for about $12 and they are now my go-to way to grill fish.

+1 on the grill mats. Best pompano I have ever had.

I was getting some boneless, skinless, speckled trout fillets out of the freezer this afternoon for the grill and found one pack that was 2 years old. I vacuum seal almost everything that I freeze, but have never tried eating anything that has been in the freezer for 2 years. (Everything usually gets eaten within a year.) The 2 year old fish looked just like the trout I put in there last week. I decided to grill the 2 year old trout and a pack that was frozen last week just as a test. Brined for 20 minutes in kosher salt bath. Sprinkled with ground ginger, (Harley Rogers secret), salt and black pepper. Grilled on mat at 375 for 7 minutes on each side. My wife and I could not tell the difference between fresh frozen and 2 year old trout! Just another testament for using a vacuum sealer.