Whole Flounder with Herb Marinade
Submitted by Reycie
Whole flounder rubbed with a garlicky fresh herb and olive oil marinade, then charcoal-grilled until the skin crisps and the flesh turns flaky and smoky. Summer grilling at its finest.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThere’s something primal and satisfying about throwing a whole fish on a hot grill and letting the flames do the talking.
This flounder gets slashed to let a punchy herb-garlic-olive oil marinade work its way deep into the flesh. After a quick 15-minute rest, it hits a charcoal grill dark-skin side down and cooks in under 10 minutes total.
The result? Smoky, herb-crusted skin that peels back to reveal tender, flaky white meat underneath.
Keep the sides simple. Grilled lemon halves, a cold cucumber salad, or crusty bread to soak up any leftover marinade are all you need.
Pro Tips
- Those diagonal slashes aren’t just for looks. They let the marinade penetrate the thickest parts of the fish so it cooks evenly.
- Wait for the skin to release on its own before flipping. If it’s sticking, it’s not ready. Give it another 30 seconds.
- A well-oiled grill rack is non-negotiable for whole fish. Use a paper towel dipped in oil and tongs to coat the grates right before cooking.
- Charcoal gives the best flavor here, but a gas grill on high heat works too.
Ingredients
Directions
Combine oil, herbs, garlic, salt and pepper; set aside for up to 2 hours.
Dress or pan-dress the fish the fish, rinse well, and pat dry.
Slash the thicker part of both fillets with 1 or 2 shallow diagonal cuts through the skin and into the meat.
Set aside 1 tablespoon marinade and rub the rest all over the surface of the fish and into the cuts.
Set aside on a plate for 15 minutes.
Build a medium-hot fire in a charcoal grill.
Oil the grill rack and place fish dark-skin side down.
Grill 4 minutes, or until skin releases easily from grill.
Turn, baste with any marinade remaining on the plate, and continue grilling until a thin skewer easily penetrates thickest part of the fish, another 2 to 4 minutes.
Comments
