I don’t know about you but sometimes I wait until the last minute to get dinner going. Like tonight. Other days I have dinner in the crockpot by 6:30am and the world is beautiful and moving quite nicely. But on those “off” days it’s like I look at the clock and think “holy crap Josiah is going to be home in 10min, is it nice out? GREAT. grill night it is.” -me last Tuesday.
So with the moving and all the insanity of the past 3-4 weeks we didn’t actually go grocery shopping until last week. Naturally we went on the day where everyone went shopping. I also was having to make some adjustments to our menu to account for my stove not being in yet. Let me tell you, you do not know how much you use a stove (if you cook) until you don’t have one. Thank goodness it came in last Wednesday.
Since they were out of the tuna I wanted to get and have Josiah grill, I decided to grab flounder. I have never prepared flounder before. Even better-all the recipes I found after I bought it involved breading and baking, stuffing and baking, or baking then grilling. The two I found that I could just grill? Short seasonings in one recipe, short dairy ingredients in the other. Which I wasn’t super keen on mixing dairy, fish, and a grill anyway. I wasn’t feeling that adventurous.
I love to cook and while fish is probably my category that is the most out of my comfort zone I do enjoy a well cooked mild fish. Salmon, different tunas, red snapper, grouper, and honestly I will eat about any fish wild caught when I’m on the coast. I’d eaten flounder before but like I said before never prepared it. Well as of late I’ve been getting more and more adventurous and making my own recipes or tweaking ones that I love. So I dove right in (haha. okay horrible water/fish pun I’m sorry) and made my own recipe. It came out pretty decent. Josiah enjoyed it. Score!!!
Okay so this was one of the quickest and easiest recipes I have ever done. 100% customizable to your tastes also. If you don’t like the heat of cayenne but want a little kick still I have a feeling cajun seasoning on this would be delish.
Easy Grilled Flounder:
Fresh Lemon Juice
Place the fish on greased foil. Make sure the foil is large enough to fold over and create a pocket. Squeeze fresh lemon juice over the fillets. Lightly sprinkle the rosemary, garlic salt, pepper, paprika, and cayenne pepper over top of the fish. I used ample garlic salt and paprika and went lighter on the rest to balance everything out. Close up the pockets and grill over medium-high heat for about 4min. No need to flip. The fish will lightly flake on top when it is ready. Enjoy!
ps-that cauliflower that you see is from one of those BirdsEye steamfresh bags that are now flavored. we were pretty disappointed with that particular one. the others are good but sip the buffalo cauliflower unless you like watered down buffalo flavor.