This elegant whole flounder recipe transforms a delicate white fish into a restaurant-quality centerpiece with minimal effort. The marinade, composed of extra virgin olive oil, fresh aromatic herbs, minced garlic, and a touch of salt, penetrates the flesh to infuse every bite with bright, savory notes. Grilling the fish whole ensures the meat remains moist and tender while developing a subtle smoky char. It is an excellent choice for summer gatherings, date nights, or when you want to impress guests with a sophisticated yet simple dish. Serve with lemon wedges and fresh greens for a complete Mediterranean-inspired experience.
Whole Flounder With Herb Marinade
Description
This elegant whole flounder recipe transforms a delicate white fish into a restaurant-quality centerpiece with minimal effort. The marinade, composed of extra virgin olive oil, fresh aromatic herbs, minced garlic, and a touch of salt, penetrates the flesh to infuse every bite with bright, savory notes. Grilling the fish whole ensures the meat remains moist and tender while developing a subtle smoky char. It is an excellent choice for summer gatherings, date nights, or when you want to impress guests with a sophisticated yet simple dish. Serve with lemon wedges and fresh greens for a complete Mediterranean-inspired experience.Ingredients
Directions
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In a small bowl, whisk together the olive oil, chopped fresh herbs, minced garlic, salt, and ground black pepper to create the marinade.
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Rinse the flounder thoroughly under cold water and pat completely dry with paper towels.
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Using a sharp knife, make 1 or 2 shallow diagonal slashes through the skin and into the meat on the thicker part of each side of the fish.
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Reserve about 1 tablespoon of the marinade for basting later. Rub the remaining marinade all over the fish, inside the cavity, and into the slashes.
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Place the marinated fish on a plate and let it rest at room temperature for 15 minutes to allow the flavors to penetrate.
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Preheat a charcoal or gas grill to medium-high heat. Oil the grill grates thoroughly to prevent sticking.
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Place the flounder on the grill with the skin side down. Grill for approximately 4 minutes, or until the skin releases easily from the grates.
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Carefully flip the fish using a wide spatula. Baste the top with the reserved marinade.
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Continue grilling for another 2 to 4 minutes, or until the flesh is opaque and flakes easily when tested with a fork or thin skewer.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 101.3kcal
- % Daily Value *
- Total Fat 11.3g18%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 1219.0mg51%
- Total Carbohydrate 0.4g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Choose flounder that is firm to the touch with clear eyes and bright red gills for the best freshness.
If you do not have a charcoal grill, a gas grill or a grill pan on the stovetop works well. Ensure the heat is medium-high to sear the skin without burning the herbs.
You can substitute the fresh herbs with dried herbs if necessary, but use half the amount (1 tablespoon) as dried herbs are more potent.
Serve immediately with lemon wedges and a simple side salad or roasted vegetables.
Any leftover cooked fish should be stored in an airtight container in the refrigerator for up to 2 days.
