Flounder Fillets Grilled in Foil With an Asian Touch
The fish is steamed in foil and cooked on the grill for easy quick clean up, And a quick and tasty meal. Served over Recipe #314078 or white rice.
- Ready In:
- 2 flounder fillets, washed and dried
- 1 teaspoon olive oil
- 1⁄2 teaspoon ginger, grated fresh
- 2 garlic cloves, minced
- fresh cracked pepper
- 1 tablespoon white wine
- 1 -2 scallion, sliced
- 1⁄4 teaspoon sesame seeds
- soy sauce
- hoisin sauce, to taste
- 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.
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The DH had been lucky enough (for me anyway) to have caught a plate size flounder and I had it for lunch the following day (by the time he got in dinner was already on the go) and this recipe was perfect for it. The only change I made was to cook the flounder in a grill pan on the gas stove, I put it on the smallest burner and had to lay the parcel diagonally across the grill pan to fit and set the flame at the lowest possible level and my flounder was perfectly cooked in 13 minutes when I went to check on it, thanky you Rita~ a recipe I will keep in mind if the DH should catch another flounder (or other fish), made for Name that Ingredient tag game.Reply
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