18 Delicious Grilled Flounder Recipes Easy to Make

Ready to elevate your weeknight dinners with something light, flavorful, and effortlessly delicious? Grilled flounder is your ticket to a quick, healthy meal that doesn’t skimp on taste. Whether you’re craving a zesty lemon herb marinade or a smoky charred finish, our roundup of 18 easy recipes has something for every palate. Dive in and discover your new favorite way to enjoy this versatile fish!

Grilled Flounder with Lemon Butter Sauce

Zesty yet delicate, this Grilled Flounder with Lemon Butter Sauce is a testament to the beauty of simplicity, where each ingredient shines in harmony. Perfect for a summer evening, it promises a light, flavorful experience that’s both effortless and impressive.

Ingredients

• Flounder fillets – 4 (6 oz each)
• Butter – 4 tbsp
• Lemon – 1, juiced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat (375°F to 400°F).
2. Brush both sides of the flounder fillets with olive oil and season with salt and black pepper.
3. Place the fillets on the grill. Cook for 3 minutes on the first side, then carefully flip and cook for another 2-3 minutes, until the fish flakes easily with a fork.
4. While the fish is grilling, melt the butter in a small saucepan over low heat. Stir in the lemon juice and remove from heat.
5. Once the fish is done, transfer to plates and drizzle with the lemon butter sauce.

The flounder emerges with a slightly charred exterior, giving way to tender, moist flesh that pairs beautifully with the bright, buttery sauce. Serve it alongside a crisp salad or over a bed of quinoa for a complete meal that’s as nutritious as it is delicious.

Herb Crusted Grilled Flounder

Mastering the art of seafood grilling reaches new heights with this Herb Crusted Grilled Flounder, a dish that marries the delicate flavors of the sea with the aromatic embrace of fresh herbs. Perfect for a summer evening, this recipe promises a light yet satisfying meal that’s as nutritious as it is flavorful.

Ingredients

• Flounder fillets – 4 (6 oz each)
• Fresh parsley – ¼ cup, finely chopped
• Fresh dill – ¼ cup, finely chopped
• Garlic – 2 cloves, minced
• Lemon zest – 1 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat the grill to medium-high heat (375°F to 400°F). Ensure the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, combine parsley, dill, garlic, lemon zest, olive oil, salt, and black pepper to create the herb crust mixture.
3. Pat the flounder fillets dry with paper towels to ensure the herb mixture adheres well.
4. Evenly spread the herb mixture over the top side of each flounder fillet, pressing gently to adhere.
5. Place the fillets herb-side up on the grill. Close the lid and cook for 4 minutes. Tip: Avoid flipping the fillets to keep the herb crust intact.
6. After 4 minutes, check for doneness; the fish should flake easily with a fork and reach an internal temperature of 145°F. If needed, cook for an additional 1-2 minutes.
7. Carefully remove the fillets from the grill using a spatula to serve. Tip: Let the fish rest for a minute off the heat to allow the juices to redistribute.

Herb Crusted Grilled Flounder offers a delightful contrast between the crispy, fragrant herb topping and the tender, flaky fish beneath. Serve it atop a bed of quinoa or alongside grilled asparagus for a meal that’s as visually appealing as it is delicious.

Grilled Flounder with Garlic and Parsley

Just as the summer breeze whispers through the coastal towns, our Grilled Flounder with Garlic and Parsley brings a light, refreshing touch to your dinner table, embodying the essence of seaside dining with every tender bite.

Ingredients

• Flounder fillets – 4 (6 oz each)
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Fresh parsley – ¼ cup, chopped
• Lemon – 1, juiced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
2. In a small bowl, combine the olive oil, minced garlic, chopped parsley, lemon juice, salt, and black pepper to create a marinade.
3. Brush both sides of the flounder fillets with the marinade, ensuring they are evenly coated for maximum flavor.
4. Place the fillets on the preheated grill and cook for 3-4 minutes on each side, or until the fish flakes easily with a fork and has a slight char.
5. Tip: Avoid moving the fillets too much while grilling to ensure they develop a beautiful sear.
6. Tip: If the fillets are thin, reduce the cooking time by a minute on each side to prevent overcooking.
7. Tip: For an extra burst of freshness, garnish with additional chopped parsley and a lemon wedge before serving.

The flounder emerges from the grill with a delicate crispness on the outside, while the inside remains moist and flaky, infused with the aromatic blend of garlic and parsley. Serve it alongside a crisp white wine and a simple arugula salad for a meal that sings of summer.

Spicy Grilled Flounder with Chili Lime Glaze

Harnessing the vibrant flavors of the sea, this dish combines the delicate texture of flounder with a bold, spicy glaze that’s sure to impress. Perfect for a summer evening, it’s a testament to the beauty of simple ingredients transformed by fire and finesse.

Ingredients

• Flounder fillets – 4 (6 oz each)
• Chili powder – 1 tbsp
• Lime juice – ¼ cup
• Honey – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
2. In a small bowl, whisk together chili powder, lime juice, honey, olive oil, and salt until fully combined to create the glaze.
3. Pat the flounder fillets dry with paper towels to ensure the glaze adheres properly.
4. Brush both sides of each fillet generously with the chili lime glaze.
5. Place the fillets on the grill and cook for 3-4 minutes on each side, or until the fish flakes easily with a fork and has a slight char.
6. Remove from the grill and let rest for 2 minutes before serving to allow the juices to redistribute.

Succulent and flaky, the flounder is beautifully complemented by the sweet and spicy glaze, creating a dish that’s as visually appealing as it is delicious. Serve atop a bed of quinoa or with a side of grilled vegetables for a complete meal that celebrates the essence of summer.

Grilled Flounder with Mango Salsa

Brimming with the freshness of summer, this Grilled Flounder with Mango Salsa combines the delicate, buttery texture of flounder with the vibrant, sweet-tangy flavors of mango salsa for a dish that’s as visually stunning as it is delicious.

Ingredients

• Flounder fillets – 4 (6 oz each)
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Mango – 1, diced
• Red bell pepper – ½, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – 2 tbsp, chopped
• Lime juice – 2 tbsp

Instructions

1. Preheat the grill to medium-high heat (400°F).
2. Brush both sides of the flounder fillets with olive oil and season with salt and black pepper.
3. Place the fillets on the grill. Cook for 3-4 minutes on each side, or until the fish flakes easily with a fork. Tip: Avoid moving the fish too much to prevent it from breaking apart.
4. While the fish cooks, combine the diced mango, red bell pepper, red onion, cilantro, and lime juice in a bowl to make the salsa. Tip: Let the salsa sit for 10 minutes to allow the flavors to meld.
5. Remove the flounder from the grill and serve immediately topped with the mango salsa. Tip: For an extra burst of flavor, add a sprinkle of chili powder to the salsa.

Uniting the succulent flounder with the crisp, juicy mango salsa creates a harmonious balance of textures and flavors. Serve this dish alongside a crisp white wine or over a bed of quinoa for a complete meal that’s sure to impress.

Grilled Flounder with Tomato Basil Relish

Harnessing the simplicity of summer’s bounty, this dish marries the delicate, buttery texture of flounder with the vibrant freshness of a tomato basil relish, creating a harmonious balance that’s both light and satisfying.

Ingredients

• Flounder fillets – 4 (6 oz each)
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Cherry tomatoes – 1 cup, halved
• Fresh basil – ¼ cup, chopped
• Garlic – 1 clove, minced
• Balsamic vinegar – 1 tbsp

Instructions

1. Preheat the grill to medium-high heat (400°F).
2. Brush both sides of the flounder fillets with olive oil and season with salt and black pepper.
3. Place the fillets on the grill and cook for 3-4 minutes per side, or until the fish flakes easily with a fork.
4. While the fish cooks, combine the cherry tomatoes, basil, garlic, and balsamic vinegar in a bowl to make the relish.
5. Remove the flounder from the grill and let it rest for 2 minutes before serving.
6. Top each fillet with a generous spoonful of the tomato basil relish.

Vibrant and succulent, the grilled flounder pairs beautifully with the tangy sweetness of the relish, offering a dish that’s as visually appealing as it is delicious. Serve atop a bed of quinoa or alongside grilled asparagus for a complete meal that celebrates the essence of summer.

Grilled Flounder with Avocado Cream

Amidst the warmth of summer evenings, a dish that marries the delicate flavors of the sea with the creamy richness of avocado offers a refreshing yet indulgent dining experience. This grilled flounder with avocado cream is a testament to simplicity meeting sophistication, perfect for those seeking a light yet satisfying meal.

Ingredients

• Flounder fillets – 4 (6 oz each)
• Avocado – 1 large
• Lime – 1
• Heavy cream – ¼ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat (400°F) to ensure a perfect sear without sticking.
2. While the grill heats, halve the avocado, remove the pit, and scoop the flesh into a blender. Tip: A ripe avocado will yield to gentle pressure and blend smoother for the cream.
3. Add the juice of one lime, heavy cream, salt, and black pepper to the blender. Blend until smooth. Set aside.
4. Brush both sides of the flounder fillets with olive oil and season lightly with salt and pepper. Tip: Patting the fillets dry before seasoning helps achieve a better grill mark.
5. Place the fillets on the grill. Cook for 3-4 minutes on each side, or until the fish flakes easily with a fork. Tip: Avoid moving the fillets too soon to prevent sticking and ensure beautiful grill marks.
6. Serve the grilled flounder immediately, topped with the avocado cream.

The flounder’s tender, flaky texture pairs beautifully with the smooth, tangy avocado cream, creating a dish that’s as pleasing to the palate as it is to the eye. For an extra touch of elegance, garnish with thin lime slices or a sprinkle of fresh cilantro before serving.

Grilled Flounder with Cucumber Dill Sauce

Brimming with the freshness of the sea and garden, this dish combines the delicate texture of flounder with the crisp, cooling notes of cucumber and dill. Perfect for a summer evening, it’s a testament to the beauty of simple, quality ingredients.

Ingredients

• Flounder fillets – 4 (6 oz each)
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Cucumber – 1, peeled and seeded
• Fresh dill – 2 tbsp, chopped
• Greek yogurt – ½ cup
• Lemon juice – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Brush both sides of the flounder fillets with olive oil and season with salt and black pepper.
3. Grill the fillets for 3-4 minutes on each side, or until the fish flakes easily with a fork. Tip: Avoid moving the fish too much to prevent sticking.
4. While the fish cooks, grate the cucumber and squeeze out excess water using a clean towel.
5. In a bowl, combine the grated cucumber, chopped dill, Greek yogurt, and lemon juice. Stir well to blend. Tip: Let the sauce sit for 10 minutes to allow flavors to meld.
6. Serve the grilled flounder hot, topped with the cucumber dill sauce. Tip: For an extra touch, garnish with additional dill sprigs and lemon wedges.

Succulent and flaky, the grilled flounder pairs beautifully with the creamy, tangy sauce, offering a refreshing contrast. Consider serving it alongside a light quinoa salad or roasted vegetables for a complete meal that celebrates the essence of summer.

Grilled Flounder with Pineapple Teriyaki Glaze

Nothing elevates a simple seafood dinner quite like the sweet and savory harmony of a pineapple teriyaki glaze, especially when it’s draped over perfectly grilled flounder. This dish, with its glossy finish and tender flakes, promises a meal that’s as visually stunning as it is delicious.

Ingredients

• Flounder fillets – 4 (6 oz each)
• Pineapple juice – ½ cup
• Soy sauce – ¼ cup
• Brown sugar – 2 tbsp
• Garlic – 1 clove, minced
• Ginger – 1 tsp, grated
• Cornstarch – 1 tsp
• Water – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 375°F.
2. In a small saucepan over medium heat, combine pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger. Stir until the sugar dissolves completely.
3. Bring the mixture to a simmer, then reduce heat to low. Mix cornstarch with water to create a slurry, then whisk into the saucepan to thicken the glaze, about 2 minutes. Remove from heat.
4. Pat flounder fillets dry with paper towels to ensure even grilling. Lightly oil the grill grates to prevent sticking.
5. Place fillets on the grill, skin-side down if applicable. Brush the top with glaze and grill for 3 minutes.
6. Carefully flip the fillets, brush the other side with glaze, and grill for another 3 minutes, or until the fish flakes easily with a fork.
7. Remove from grill and drizzle with remaining glaze before serving.

Unbelievably tender and infused with a caramelized sweetness, the flounder pairs beautifully with a crisp green salad or steamed jasmine rice. For an extra touch of elegance, garnish with thin pineapple slices and a sprinkle of sesame seeds.

Grilled Flounder with Roasted Red Pepper Sauce

Elegantly simple yet profoundly flavorful, this grilled flounder with roasted red pepper sauce is a testament to the beauty of minimal ingredients yielding maximum taste. Perfect for a summer evening, it pairs beautifully with a crisp white wine and a side of grilled vegetables.

Ingredients

• Flounder fillets – 4 (6 oz each)
• Red bell peppers – 2
• Olive oil – 2 tbsp
• Garlic – 2 cloves
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Place the red bell peppers on the grill, turning occasionally, until the skin is charred and blistered, about 10 minutes.
3. Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skin.
4. Peel the skin off the peppers, remove the seeds, and chop the flesh.
5. In a blender, combine the chopped peppers, olive oil, garlic, salt, black pepper, and lemon juice. Blend until smooth.
6. Season the flounder fillets with salt and black pepper on both sides.
7. Grill the fillets for 3-4 minutes per side, or until the fish flakes easily with a fork.
8. Serve the grilled flounder topped with the roasted red pepper sauce.

Unbelievably tender, the flounder melts in your mouth, while the roasted red pepper sauce adds a sweet, smoky depth. For an extra touch of elegance, garnish with fresh basil leaves or a drizzle of balsamic glaze.

Grilled Flounder with Cilantro Lime Butter

On a warm summer evening, nothing complements the gentle breeze quite like the delicate flavors of grilled flounder, elevated with a vibrant cilantro lime butter that dances on the palate.

Ingredients

• Flounder fillets – 4 (6 oz each)
• Unsalted butter – ½ cup, softened
• Fresh cilantro – 2 tbsp, finely chopped
• Lime – 1, zested and juiced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
2. In a small bowl, combine the softened butter, chopped cilantro, lime zest, lime juice, salt, and black pepper. Mix until well blended.
3. Season both sides of the flounder fillets lightly with salt and pepper.
4. Place the fillets on the grill and cook for 3-4 minutes on each side, or until the fish flakes easily with a fork.
5. Remove the fillets from the grill and immediately top each with a generous dollop of the cilantro lime butter, allowing it to melt over the warm fish.

Yielded by the grill’s kiss, the flounder emerges with a perfectly charred exterior and a moist, flaky interior, while the cilantro lime butter adds a bright, herbaceous note. Serve alongside a crisp salad or over a bed of quinoa for a light yet satisfying meal.

Grilled Flounder with Sweet and Sour Glaze

Mastering the art of seafood grilling reaches new heights with this Grilled Flounder with Sweet and Sour Glaze, a dish that perfectly balances the delicate texture of flounder with a vibrant, tangy glaze. Its simplicity belies the depth of flavor, making it a standout for both weeknight dinners and special occasions.

Ingredients

• Flounder fillets – 4 (6 oz each)
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Honey – ¼ cup
• Apple cider vinegar – ¼ cup
• Soy sauce – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
2. Pat the flounder fillets dry with paper towels, then brush both sides with olive oil and season evenly with salt and black pepper.
3. In a small saucepan over medium heat, combine honey, apple cider vinegar, soy sauce, minced garlic, and grated ginger. Bring to a simmer, stirring occasionally, until the glaze thickens slightly, about 5 minutes. Tip: For a smoother glaze, strain out the garlic and ginger after simmering.
4. Place the flounder fillets on the grill. Cook for 3-4 minutes on the first side, then carefully flip and brush the cooked side with the glaze. Tip: Use a wide spatula to flip the flounder gently to prevent breaking.
5. After flipping, cook for another 3-4 minutes, then brush the second side with glaze. Remove from the grill when the fish flakes easily with a fork. Tip: Avoid overcooking to keep the flounder moist and tender.
6. Serve immediately, drizzled with any remaining glaze.

Best enjoyed fresh off the grill, the flounder boasts a lightly charred exterior that gives way to its moist, flaky interior, all enveloped in a glossy, sweet and sour glaze that’s irresistibly sticky. For a striking presentation, serve atop a bed of jasmine rice with a sprinkle of sesame seeds and thinly sliced scallions.

Grilled Flounder with Honey Mustard Glaze

Revered for its delicate texture and mild flavor, flounder takes on a sublime character when kissed by the grill and adorned with a sweet and tangy honey mustard glaze. This dish, perfect for a summer evening, marries the simplicity of fresh ingredients with the sophistication of a well-balanced sauce.

Ingredients

• Flounder fillets – 4 (6 oz each)
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Honey – ¼ cup
• Dijon mustard – 2 tbsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat the grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
2. Pat the flounder fillets dry with paper towels, then brush both sides with olive oil and season evenly with salt and black pepper.
3. In a small bowl, whisk together honey, Dijon mustard, and lemon juice until smooth to create the glaze.
4. Place the fillets on the grill, skin-side down if applicable, and cook for 3 minutes without moving to achieve a good sear.
5. Carefully flip the fillets and brush the top with half of the honey mustard glaze. Cook for another 3 minutes.
6. Flip the fillets once more, brush with the remaining glaze, and cook for an additional 1-2 minutes, or until the fish flakes easily with a fork.
7. Remove from the grill and let rest for 2 minutes before serving to allow the juices to redistribute.

Yielded by the grill’s heat, the flounder emerges with a slightly charred exterior that gives way to a moist, flaky interior, all while the glaze caramelizes into a glossy finish. Pair it with a crisp white wine and a side of grilled asparagus for a meal that’s as visually appealing as it is delicious.

Grilled Flounder with Soy Ginger Glaze

Captivating the essence of summer, this Grilled Flounder with Soy Ginger Glaze marries the delicate sweetness of fresh flounder with the bold, aromatic flavors of soy and ginger, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• Flounder fillets – 4 (6 oz each)
• Soy sauce – ¼ cup
• Fresh ginger – 1 tbsp, grated
• Honey – 2 tbsp
• Garlic – 1 clove, minced
• Vegetable oil – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
2. In a small bowl, whisk together soy sauce, grated ginger, honey, and minced garlic to create the glaze.
3. Brush both sides of the flounder fillets with vegetable oil to ensure they don’t stick to the grill.
4. Place the fillets on the grill and cook for 3 minutes on the first side. Tip: Avoid moving the fish too soon to get a perfect sear.
5. Flip the fillets and brush the top with the soy ginger glaze. Cook for another 2-3 minutes, or until the fish flakes easily with a fork. Tip: The glaze will caramelize quickly, so watch closely to prevent burning.
6. Remove the fillets from the grill and immediately brush with another layer of glaze for extra flavor. Tip: Letting the fish rest for a minute before serving allows the juices to redistribute.

Exquisite in its simplicity, the Grilled Flounder with Soy Ginger Glaze offers a tender, flaky texture with a glossy, flavorful crust. Serve it atop a bed of jasmine rice or with a side of grilled asparagus for a complete meal that sings with summer vibes.

Grilled Flounder with Blackened Seasoning

Just as the summer breeze whispers through the coastal towns, our Grilled Flounder with Blackened Seasoning brings a whisper of the sea to your table, elegantly spiced and perfectly charred.

Ingredients

• Flounder fillets – 4 (6 oz each)
• Blackened seasoning – 2 tbsp
• Olive oil – 2 tbsp
• Lemon – 1, cut into wedges

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent temperature of 375°F.
2. While the grill heats, pat the flounder fillets dry with paper towels to ensure even seasoning and optimal searing.
3. Generously coat both sides of each fillet with blackened seasoning, pressing gently to adhere.
4. Drizzle olive oil over the fillets, then place them on the grill. Close the lid and cook for 3 minutes.
5. Carefully flip the fillets using a spatula. Grill for another 3 minutes, or until the fish flakes easily with a fork.
6. Remove the fillets from the grill and let them rest for 2 minutes to allow the juices to redistribute.
7. Serve immediately with fresh lemon wedges on the side for a bright, citrusy finish.

With its crispy, spice-crusted exterior giving way to tender, flaky flesh, this dish is a celebration of simplicity and flavor. Consider pairing it with a crisp, green salad or serving it atop a bed of creamy polenta for a meal that’s as versatile as it is delicious.

Grilled Flounder with Coconut Curry Sauce

Amidst the warmth of summer evenings, there’s nothing quite like the delicate flavors of the sea paired with the exotic richness of coconut curry. This grilled flounder dish, adorned with a velvety coconut curry sauce, promises a symphony of flavors that dance gracefully between subtle and bold.

Ingredients

• Flounder fillets – 4 (6 oz each)
• Coconut milk – 1 cup
• Curry powder – 2 tbsp
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
2. Season both sides of the flounder fillets with salt, ensuring an even coating for balanced flavor.
3. Place the fillets on the grill, cooking for 3-4 minutes per side, until the fish is opaque and flakes easily with a fork. Tip: Avoid moving the fish too soon to get perfect grill marks.
4. While the fish cooks, heat olive oil in a saucepan over medium heat, then stir in curry powder for 30 seconds to bloom the spices, releasing their aromatic flavors.
5. Pour in coconut milk, stirring continuously, and bring the sauce to a gentle simmer for 5 minutes until slightly thickened. Tip: Keep the heat moderate to prevent the coconut milk from separating.
6. Once the fish is done, serve immediately, drizzled generously with the coconut curry sauce. Tip: Garnish with fresh cilantro for a pop of color and freshness.

Grilled to perfection, the flounder boasts a tender, flaky texture that contrasts beautifully with the creamy, spiced coconut curry sauce. For an unforgettable presentation, serve atop a bed of jasmine rice, allowing the grains to soak up the luxurious sauce.

Grilled Flounder with Orange Marmalade Glaze

Crisp, golden, and glistening with a sweet-tart sheen, this grilled flounder dish marries the delicate flavors of the sea with the bright zest of citrus, creating a symphony of taste that’s as visually stunning as it is delicious. Perfect for a summer evening, it’s a testament to how simple ingredients can transform into something extraordinary.

Ingredients

– Flounder fillets – 4 (6 oz each)
– Orange marmalade – ½ cup
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
2. In a small bowl, whisk together the orange marmalade, olive oil, salt, and black pepper until smooth. Tip: If the marmalade is too thick, warm it slightly to make it easier to mix.
3. Pat the flounder fillets dry with paper towels to ensure even grilling. Tip: Dry fillets will get a better sear and won’t stick to the grill.
4. Brush both sides of each fillet with the marmalade glaze, reserving half for basting during grilling.
5. Place the fillets on the grill and cook for 3-4 minutes on the first side, until grill marks appear and the edges begin to opaque.
6. Carefully flip the fillets and baste the tops with the reserved glaze. Grill for another 3-4 minutes, or until the fish flakes easily with a fork. Tip: Avoid moving the fillets too much to prevent them from breaking apart.
7. Remove from the grill and let rest for 2 minutes before serving.

Delightfully tender with a caramelized crust, the flounder pairs beautifully with the marmalade’s citrusy sweetness. Serve it atop a bed of wild rice or alongside grilled asparagus for a meal that’s as nutritious as it is indulgent.

Grilled Flounder with Pesto Sauce

On a balmy summer evening, nothing delights the palate quite like the delicate flavors of grilled flounder, elevated by a vibrant pesto sauce that whispers of basil and garlic.

Ingredients

• Flounder fillets – 4 (6 oz each)
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Basil leaves – 2 cups
• Garlic – 2 cloves
• Pine nuts – ¼ cup
• Parmesan cheese – ½ cup, grated
• Lemon juice – 1 tbsp

Instructions

1. Preheat the grill to medium-high heat (400°F).
2. Brush both sides of the flounder fillets with olive oil and season with salt and black pepper.
3. Place the fillets on the grill and cook for 3-4 minutes on each side, or until the fish flakes easily with a fork.
4. While the fish is grilling, combine basil leaves, garlic, pine nuts, Parmesan cheese, and lemon juice in a food processor.
5. Pulse the ingredients until finely chopped, then slowly add the remaining olive oil until the pesto reaches a smooth consistency.
6. Transfer the grilled flounder to a serving platter and drizzle with the freshly made pesto sauce.

Succulent and flaky, the grilled flounder pairs beautifully with the herbaceous pesto, offering a dish that’s as visually appealing as it is delicious. Serve it alongside a crisp white wine and a side of roasted vegetables for a meal that celebrates the simplicity of summer flavors.

Conclusion

Kickstart your culinary adventure with these 18 delicious grilled flounder recipes that promise ease and flavor in every bite. Perfect for home cooks looking to impress, each recipe is a testament to simple, yet scrumptious seafood. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy grilling!