Grilled Flounder with Fresh Herbs & Citrus
As we welcome fall, I’m reminiscing about summer. I made this fish dish after a beach day with my cousins. It’s fresh, flavorful and quick. This pairs perfectly with grilled corn and tomatoes which are in their final peak of the season now too.
Prep Time10 minutes
Cook Time4 minutes
Total Time14 minutes
Yield: 4 servings
- 4 flounder filets
- 1 orange, sliced
- 1 lemon, sliced
- 4 sprigs fresh oregano
- 4 sprigs fresh dill
- 4 sprigs fresh rosemary
- 4 sprigs fresh fennel fronds
- sea salt
- freshly ground black pepper
- olive oil to drizzle
- aluminum foil
Place fish on bed of aluminum foil large enough to wrap closed like a tent around the fish. Season with a few pinches of sea salt and freshly ground black pepper on each filet.
Drizzle with about 1-2 teaspoons of olive oil on each filet.
Lay citrus on top of fish alternating lemon and orange. Arrange one sprig of each herb on top of each filet.
Make a tent with foil and seal closed. Place on medium-high grill and cook for 3-4 minutes.
Serve hot in foil.
Caution: Flounder is very delicate and will turn mushy if overcooked.
Think Out of the Ice Box: Try this with fresh thyme and parsley or any other fresh herbs that you have available.