Texas Smoked Flounder

Name: Texas Smoked Flounder
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 1
Cuisine: Global
Ingredients: 1 whole flounder; 2 Tbsps chopped fresh dill; 1 serving ground black pepper to taste; 1 lemon, halved; 1 Tbsp olive oil; 237 milliliters wood chips, soaked

Need a gluten free, dairy free, and pescatarian main course? Texas Smoked Flounder could be an excellent recipe to try. This recipe covers 45% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 118g of protein, 57g of fat, and a total of 1242 calories. This recipe serves 1. Head to the store and pick up ground pepper, olive oil, dill, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat a smoker for high heat, about 350 degrees F (175 degrees C). If you do not have a smoker, prepare a grill for indirect heat. If you have a gas grill, stop here and find another recipe!

Equipment you will use

Grill

Clean and scale a fresh flounder. I leave the head on for dramatic appearance, but most people panic at the sight. Use a sharp knife to make 3 or 4 diagonal slits on the body big enough for lemon slices. Slice half of the lemon into thin slices. Rub a light coating of olive oil over the fish, then squeeze the other half of the lemon over it, and rub in some black pepper. Rub or press 1 tablespoon of dill into the slits on the body, and insert lemon slices firmly.

Ingredients you will need

Black Pepper

Olive Oil

Flounder

Lemon

Dill

Fish

Dry Seasoning Rub

Equipment you will use

Knife

Kitchen Scale

Place the flounder on a large piece of aluminum foil, and fold the sides up high around the fish. There should be enough foil to seal into a packet, although you want it open for now.

Ingredients you will need

Flounder

Fish

Equipment you will use

Aluminum Foil

Place the fish onto the grill or smoker, and throw a couple of handfuls of soaked wood chips onto the coals. Close the lid and smoke thoroughly for about 10 minutes. Once the fish has been flavored by the smoke, you can seal up the foil and move to direct heat if you like, but I prefer to smoke it until done. When the fish is done, the flesh should flake easily with a fork.

Ingredients you will need

French Fries

Fish

Equipment you will use

Grill

Aluminum Foil

Remove the fish from the grill using the foil as a handle, and garnish with remaining fresh dill.

Ingredients you will need

Fresh Dill

Fish

Equipment you will use

Grill

Aluminum Foil

Equipment

Ingredients

Servings:

whole flounder 2Tbsps

chopped fresh dill 1serving

ground black pepper to taste 1

lemon, halved 1Tbsp

olive oil 237milliliters

wood chips, soaked

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.