Flounder is one of the seafood with delicate flavor. For that reason, many people find it challenging to cook.
But good flat top grills make it less demanding to cook flounder fillets. Besides cooking evenly, the fish has fewer chances of falling apart.
The post gives you valuable cooking tips on how to go about it.
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Why Cook Flounder On the Flat Top Grill?
Cooking flounder on a flat top grill has the following advantages:
It Produces a Crispy Crust Flavor
The hot flat cooking surface of the grill sears the fish and hence develops a nice crust. That enhances its flavor.
It Doesn’t Dry Out Fish
A flat top griddle lets the fish cook easily and also locks in the juices. And so by preventing drying up, it results into a tender fish fillet.
The flat top grill gives consistent cooking temperature. You won’t worry about flare-ups. Therefore, every part of the fillet cooks evenly.
When you cook flounder in a flat top grill, seasoning it with oil and butter is easy. The fillet gets to soak in the oil, butter, or other spices and hence infusing the flavor without any trouble.
How Long Should You Cook Flounder On the Flat Top Grill?
Flounder also follows the 10 minutes per inch rule of cooking fish. That is an inch thick fish takes 10 minutes to cook.
But don’t forget to turn it midway through the cooking time so that both sides can cook evenly. So the overall time depends on how thick your flounder fillets are.
Nevertheless, if you need seafood that cooks in less than 10 minutes, try cooking scallops on a flat top grill [How to cook scallops on a flat top grill].
When Cooking Flounder On the Flat Top Grill How Do You Know It’s Done?
There are two methods of gauging flounder whether it’s done or not on a flat top grill.
Testing the Internal Temperature of the Fish
One of the surest and easiest methods is testing the internal heat level of the flounder. An instant-read thermometer is convenient for that job.
If you insert the thermometer probe into the thickest part of the flounder and it reads 145 degrees Fahrenheit, then it means it’s cooked. Otherwise, a lower temperature means the fish is not yet.
Checking for Flaky Flesh
Besides relying on a meat thermometer you can tap on the flaking flesh test. Use a fork to poke into a part of the flounder. See if it flakes or not. When fish (flounder included) is ready its flesh flakes and turns opaque at the center.
What Tools Do You Require to Cook Flounder On the Flat Top Grill?
Instant Read Thermometer
Besides taking note of the color change and flaking of flesh, you need an instant-read thermometer.
The temperature measuring instrument lets you know the internal heat level of the flounder as it cooks. By so doing you can easily know when it’s done and so take it off the grill in time.
You use a metal spatula when flipping over the flounder fillets on a flat top grill. That way every side of the fish fillet gets a chance to cook evenly.
At What Temperature Should You Cook Flounder On the Flat Top Grill?
Flounder is a very delicate seafood and requires a precise cooking temperature. A heat level of medium-high temperature is ideal for cooking flounder on a flat top grill.
So a temperature of about 375 to 400 degrees Fahrenheit will do. In other words, it’s the same heat level that you use when cooking salmon on a flat top grill[how to cook salmon on a flat top grill].
How to Cook Flounder On the Flat Top Grill?
Remove the Skin
Before you cook flounder, there are a few preparations that you need to carry out. Some people prefer removing the skin. To do that make a small incision cut near the tail.
After that use a knife to lift a portion of the skin. Then pinch the skin with your fingers and gently pull the skin up to near the head before chopping it off.
Pat Dry With a Paper Towel
Also, pat dry the flounder fillet with a paper towel to remove the remaining moisture on the fish. Otherwise, if it doesn’t dry it won’t form the required crust. Then season with black pepper and salt.
Apply a thin layer of vegetable oil (canola oil) and then preheat the flat top grill to medium-high temperature for a few minutes. A temperature setting of 350 to 400 degrees Fahrenheit is enough. Once it has preheated and shimmering hot, load the flounder skillets.
Cook for About 2 Minutes Without Flipping
Load the fillets on the flat top grill, well-spaced. Let each fillet cook for about 2 or three minutes without flipping. And once the bottom has formed a crust it becomes easy to flip.
So use a flat bottom spatula to lift and flip over the flounder fillet. In case it doesn’t flip easily (stuck to the cooking surface) give it about 30 more seconds to cook.
After flipping place a spoonful of butter on top of the flounder fillet. Let it melt and infuse its flavor into the fish. Cook for another 2 minutes or until it’s done.
Test If It’s Done
During the entire cooking time, be on watch not to overcook the seafood. The signs of doneness that you should keep watch of are the center of the fish becoming opaque and the fish springing back slightly when you apply pressure on it.
And once the instant-read thermometer gives an internal heat level of 145 degrees, remove it from the griddle.
Once you have scooped out the flounder fillets, prepare lobster tail on that flat top grill[how to cook lobster tail on a flat top grill] or your favorite herbs to blend with the flounder. Using a spatula, scoop the herbs, and sauce and pour them on top of the fillets. Serve and enjoy.
How Can You Know Whether the Flounder is Fresh or Not?
The easiest way is to take note of its smell, texture, and color. If the flounder has gone bad it becomes slimy in texture, produces a sour smell and its color becomes dull.
On the other hand, a fresh flounder should have a firm and smooth texture. When you press on its flesh it should bounce back.
How Do You Thaw Frozen Flounder?
The surest way to thaw frozen flounder is to place it on a clean plate and keep it in the refrigerator for overnight.
Instead of struggling to cook flounder on the grate where it may suffer flare-ups, try a flat top grill. Your flounder fish will be ready in less than 20 minutes.
Think of a crusty flounder fillet basted in herbs, oil, and butter. That’s what the griddle offers you. And the post gives you simple-to-follow cooking tips.