Description
Nothing tastes better on a summers day then smoked fish. This can be adapted for trout etc., but the flounder cooks quick. It might take a couple tries for the novice smoker to time it right, but the effort is worth it. These are great as a main course, or a snack during all day grilling sessions. We don’t just fry fish down here, we smoke ’em! Besides, aren’t you tired of flipping burgers like the rest of suburbia?
Ingredients
- 1 whole flounder
- 1 lemon, halved
- ground black pepper to taste
- 2 tablespoons chopped fresh dill
- 1 tablespoon olive oil
- 1 cup wood chips, soaked
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!
- 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. 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.
- 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.
- Remove the fish from the grill using the foil as a handle
- and garnish with remaining fresh dill.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 2