Grilled Flounder

Made according to the recipe. The fish was delicious but alas, more fell into the grill than went to our plates. It was worth a try but I won't try it again.

Made this according to the recipe. The fish was delicious but more of it stayed on the grill than made it to our plates. Will not try this again.

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.