Last night was the first time I tried cooking up flounder. I looked around a bit and it basically was summed up to be like other white fish, grill it on foil or a small screen, season lightly. We topped with a Mediterraneanish sauce with diced tomatos (though they broke down), capers, garlic, parsley, and scallions. Asparagus seasoned simply with a little olive oil, salt, pepper, and granulated garlic.
Ready to head to the grill:
Grilling:
Meanwhile the Kate was whipping up the sauce:
Plated:
All in all I thought it was really good. Definitely will be looking into a grilling tray for the fish instead of having to try to poke holes in foil. Also looking forward to the sun staying up longer so I can get some better grilling pics, always dark right now when I start to fire it up.
Until next time,
Daum
Ready to head to the grill:

Grilling:

Meanwhile the Kate was whipping up the sauce:

Plated:

All in all I thought it was really good. Definitely will be looking into a grilling tray for the fish instead of having to try to poke holes in foil. Also looking forward to the sun staying up longer so I can get some better grilling pics, always dark right now when I start to fire it up.
Until next time,
Daum