Grilledorangeflounder Recipes

Steps:

• Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
• Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

Steps:

• Place fillets on a piece of tin foil. Place the onions, line and garlic on top of the fillets. Season with salt and pepper and sprinkle some capers on top. Add a little butter and oil. Close foil, making a tent, then put on the grill. Grill for 10 to 15 minutes, until just opaque and tender.

Steps:

• Cut all of the oranges in half and sprinkle each with 1/4 teaspoon sugar.
• Heat a grill pan over medium to high heat and cook the oranges in batches, cut-side down, until they are a rich, dark brown color, 3 to 5 minutes. Allow the oranges to cool completely.
• Juice the oranges. Whisk together the turmeric and hot water in a small bowl to dissolve the turmeric. Add to the orange juice and stir to combine.
• Add ice to a glass and fill three-quarters of the way with the orange juice-turmeric mixture. Top with a splash of soda.

Steps:

• Preheat a grill or a grill pan over medium heat.
• Lightly spray the grill rack with the cooking spray. If using a grill pan, heat the pan on medium heat and when hot, spray it lightly with the cooking spray. Place the orange slices on the grill or grill pan. Cook, turning the slices once, until both sides have grill marks, about 2 minutes per side. Remove the orange from the heat and chop 2 of the slices. Set aside.
• Combine the bourbon, vermouth, Campari and the chopped grilled orange slices in a cocktail shaker with ice and shake well. Fill rocks glasses half way with ice and stir until chilled, about 30 seconds. Strain cocktail mixture into glasses and garnish each with a grilled orange slice.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with nonstick cooking spray.
• Season both sides of flounder fillets with salt. Place into the prepared baking dish. Brush 1 tablespoon lemon juice over fillets.
• Mix remaining lemon juice, Parmesan cheese, melted butter, mayonnaise, and green onions in a bowl; spoon over the fillets.
• Bake flounder in preheated oven for 10 minutes. Switch oven to broil; broil fillets until the tops are just browned, 3 to 5 minutes.

Steps:

• Make the brine: Put salt and sugar in a large bowl or pot, and add around a half-gallon of water, stirring to combine and dissolve the salt and sugar.
• Set the burners on a gas grill to medium. When it is hot, scrape grates to make sure they are very clean. (If using a charcoal grill, build a fire in your grill. When coals are covered with gray ash and you can hold your hand 5 inches above the coals for 5 to 7 seconds, you are ready to cook.)
• While grill heats, slide the flounder fillets into the brine and allow them to sit for approximately 10 minutes, then remove from the brine and pat very dry with paper towel. Season fillets with salt and pepper, then apply just a little oil to one side of each fillet, lightly spreading it with your fingers to cover the flesh.
• Apply some more oil to a paper towel and, using tongs to protect your hands, use the towel to oil the grill grates. They will smoke furiously. Gently lay the fish fillets, oiled-side down, onto the grates. Cook until the fish has started to turn translucent at its edges, approximately 3 to 4 minutes, then remove from grill and place, grilled-side up, on a warmed platter. The fish will continue to cook as it rests.
• Top each fillet with a small pat of butter, some chopped parsley and a squeeze of lemon, then serve.

Steps:

• Coat a piece of heavy-duty foil (about 14 in. x 14 in.) with cooking spray. Place fillets on foil; brush with lemon juice. Crimp foil, forming edges. Place foil flat on the grill (do not seal). Grill, covered, over medium-hot heat for 4 minutes. Combine Parmesan cheese, butter, mayonnaise, onions and salt; brush over fillets. Grill 3-4 minutes longer or until fish flakes easily with a fork.

Steps:

• Place flounder on top of piece of foil large enough to wrap it securely.
• Cover with orange slices and sprinkle with pepper and herbs.
• Wrap tightly in foil and cook in a pre-heated BBQ with hood down for approximately 30 minutes, turning once during cooking.
• Open the foil and continue to cook approximately 15 minues with the BBQ hood still down.

Steps:

• Brush each skinned filet on both sides with olive oil.
• Dust BOTH sides with cyanine pepper, smoked paprika and sea salt to taste.
• Place the filets in a fish basket.
• Put the basket on a PRE HEATED, HOT grill.
• Cooking times will depend on the thickness of the fish.
• For a 1/2 inch filet, I use 90 seconds per side, then repeat for a total time of 6 minutes and the edges just turning golden.
• Don't wait till the flesh flakes or it's over cooked and will probably be dry.
• Enjoy with your favorite sides!

Steps:

• 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.

Steps:

• place fillets on sheet of tinfoil.
• place all dry ingredients on fillets.
• squeeze lemon and lime all over fillets.
• chop lemon and lime and place in tinfoil.
• close tinfoil and put on the BBQ.