Grilled Flounder Recipe (2024)

I am sure that you can. I don't have any grill surface, gas, charcoal or grill pan that won't cause sticking. Most of the fish ends up on the grill or falling through. I am surprised that anyone would suggest this method for thin fillets like flounder. The best treatment is a quick saute in a well seasoned or non-stick pan; alternatively, top with seasoning and butter, broil on highest setting close to heating element, until lightly golden, maybe 4-5 minutes.

I use this method except that I substitute teriyaki for the brine. It makes every fish I buy in a restaurant taste second-rate.

You don't have to use so much brine. You can get away with just a a cup or less depending on how much fish you are cooking. Sometimes I don't even bother with water at all--just drizzle a little maple syrup mixed with salt over it, and you're good. Spreading a thin layer of mayonnaise instead of oil over the fish before grilling will add a gentle bit of additional flavor and make the surface come out very nice. The mayo burns off and leaves a nice, delicate sheen.

Is this impossible to do in the oven grill? Sorry if this sounds naive...

In Step 3 first sentence says that you brine the fish in salty water. The next sentence says "Season fillets with salt and pepper".
Why salt it twice?

I used probably 1/2 cup salt and 1/4 cup sugar and half the water. The fish cooked beautifully on the grill.

I made this following recipe exactly. It was inedible due to excessive saltiness. So sad.

If you are leery about cooking thin fillets on the grill, I recommend using a grill sheet. (They are available to order on Amazon, or at Home Depot. The ones I have are made by Cookina.) Very good for anything that is likely either to stick or fall through the grills. You still get grill marks on the food, and the grill stays cleaner as well. Otherwise, I would resort to pan frying.

Because "Cooking" is the most salt crazy website on the face of the earth. Every recipe is grossly over salted.

Too salty, do not add salt after the brine.

to avoid sticking, i use a grill mat. they inexpensive and easy to clean up (goes in dishwasher). food grilled on mat will also show grill marks.

I don't understand it turning to gelatin/mush! I've had lots of it being from Jersey and catching plenty of them and never EVER had that happen no matter how I cooked them... Jus sayin

for the "fishy" smell, place a small bowl with white vinegar in it, next to your stove (if cooking indoors, of course). Smell will not be an issue.

Grill toppers are so handy! Inexpensive enough to be considered disposal....unless you are very green...and they make almost anything appropriate for grilling.

Flounder is too delicate for direct grilling. Use a grill sheet or pan to prevent losing your fish. I make a compound butter or anchovy and garlic to douse on the fish afterward.

I was skeptical that this would work, that fluke could be grilled on our gas grill and come off of the grill intact, but it certainly did. The fish was excellent (fluke is fresh in summer in New Jersey). I think next time I would melt the butter before putting in over the cooked fish, perhaps brown it. And I did not salt the fillets after the brining. Excellent dinner. Served with tomato risotto. Summer on a plate!

Excellent! Use less salt.

Made with cod. Probably thicker than flounder. Grilled 5 mins on one side and flipped for 3ish mins in second side. It was perfectly cooked. Served on top of sautéed zucchini noodles. Very good.

Will make this again. Used skin-on haddock fillets. I did not salt after the brine. Unsalted butter, parsley, and lemon on top were perfect!

The book "Japanese Home Cooking" has a similar recipe for broiled salmon. For one filet, the brine is something like 1/2 cup saki and a tsp. salt and the brining time is 10-15 sec. I use sauvignon blanc in a plastic bag. The fish is not dried after it comes out of the brine. Out of the bag, drained and under the broiler.The combination of alcohol and salt seems to tighten the flesh. There is little or no leakage of white fluid and the surface has a nice dry tan when the fish is done.

So, rather than salt and water brine, I used teriyaki sauce. Marinade 10 minutes. Dry thoroughly. Then salt, pepper, garlic powder and fresh lemon juice on top of the filets. Then a thin slather of Mayo. Little more fresh lemon juice. Placed filets in cast iron Skillet with a little grape seed oil on the bottom. Baked for three minutes in 400 oven, then broiled for about 2 minutes 4 inches from broiler. Delicious! Thank you Sam and other great cooks!

Was hopeful about the brine technique but like others, I found this too salty, even with no additional salt. Won’t brine again.

Too much salt. Equalize the salt and sugar and don’t salt again before cooking!

i've had good luck grilling with a piece of non-stick foil on the grill AND I spray Pam on the foil. Place whatever you are grilling on the foil. I do this for fish and chicken

for the "fishy" smell, place a small bowl with white vinegar in it, next to your stove (if cooking indoors, of course). Smell will not be an issue.

had to adjust, for health reasons, but this was great!Did not brine, and cooked on stove top using a grill pan. Salt, pepper, little oil and took the advice of someone else - a little drizzle of maple syrup. I did that on top of the oiled fish.Excellent!Fish came out tasty, flaky, moist ... will absolutely cook again

Although I have never brined fish (and yes I am intrigued) my general brine for chicken or pork is 1 1/2 T Morton Kosher salt per 4c water(or 3T/half gal) So this does seem like a lot. That being said, one has to be careful to use the proper salt. The recipe doesn't specify brand of Kosher salt but I believe 1c Morton salt would be equivalent to 1 1/3 c Diamond Kosher salt or 2/3 c table salt. So if you used table salt in this recipe your brine would definitely be too salty.

I use very thin reusable silicone disks for fish or other delicate foods on the grill - makes placement and removing easy, you leave nothing on the grill - you lose the grill marks and char - don't try with most meats - but you keep the grill flavors, smoke etc., and do not heat up your house

Shouldn’t have salted after the brine. I would skip that next time.