Flounder Fillets Grilled In Foil With An Asian Touch Recipes

FLOUNDER FILLETS GRILLED IN FOIL WITH AN ASIAN TOUCH

Steps:

• Preheat grill to 350-400.
• Place a large piece of heavy duty foil on a work surface.
• Place fish on foil and drizzle with olive oil spreading to coat both side of fish place in the center of the foil.
• Top with the ginger, garlic and pepper.
• Sprinkle with pepper.
• Sprinkle the wine, scallions, seasme seeds and soy on top.
• Bring sides of foil up and seal.
• Place on grill on indirect heat.
• Cook and let steam for 10-15 minutes depending on thickness and heat of grill.
• Plate and drizzle with hoisin sauce.

GRILLED FLOUNDER

Steps:

• Make the brine: Put salt and sugar in a large bowl or pot, and add around a half-gallon of water, stirring to combine and dissolve the salt and sugar.
• Set the burners on a gas grill to medium. When it is hot, scrape grates to make sure they are very clean. (If using a charcoal grill, build a fire in your grill. When coals are covered with gray ash and you can hold your hand 5 inches above the coals for 5 to 7 seconds, you are ready to cook.)
• While grill heats, slide the flounder fillets into the brine and allow them to sit for approximately 10 minutes, then remove from the brine and pat very dry with paper towel. Season fillets with salt and pepper, then apply just a little oil to one side of each fillet, lightly spreading it with your fingers to cover the flesh.
• Apply some more oil to a paper towel and, using tongs to protect your hands, use the towel to oil the grill grates. They will smoke furiously. Gently lay the fish fillets, oiled-side down, onto the grates. Cook until the fish has started to turn translucent at its edges, approximately 3 to 4 minutes, then remove from grill and place, grilled-side up, on a warmed platter. The fish will continue to cook as it rests.
• Top each fillet with a small pat of butter, some chopped parsley and a squeeze of lemon, then serve.