Texas Smoked Flounder

Name: Texas Smoked Flounder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Southern Recipes, Tex-Mex, American
Ingredients: 0.5 tsp Black Pepper; 1 whole Flounder; 2 tbsp Fresh Dill; 1 whole Lemon; 1 tbsp Olive Oil

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Texas Smoked Flounder pairs delicate, flaky fish with bright lemon and fresh dill, kissed by aromatic wood smoke. Started open to soak up that bold, savory aroma and finished until tender, it highlights clean citrus notes and herbal freshness. Serve it as a light dinner or an eye-catching appetizer when you want simple ingredients to shine.

Prep15 mins
Cook30 mins
Serves2
DifficultyMedium

1

Preheat a smoker to high heat, about 350 degrees F (175 degrees C). If you do not have a smoker, set up a grill for indirect heat. If you have a gas grill, stop here and choose a different recipe!
2

Clean and scale a fresh flounder. I leave the head on for dramatic effect, but most people panic at the sight.
3

Use a sharp knife to cut 3 or 4 diagonal slits in the body that are large enough for lemon slices. Slice half of the lemon into thin slices.
4

Rub a light coat of olive oil over the fish, then squeeze the other half of the lemon over it and rub in some black pepper.
5

Rub or press 1 tablespoon of dill into the slits on the body, and insert the lemon slices firmly.
6

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 keep it open for now.
7

Place the fish on 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.
8

Once the fish has taken on smoke flavor, you can seal the foil and move it to direct heat if you like, but I prefer to keep smoking it until done.
9

When the fish is done, the flesh should flake easily with a fork.
10

Remove the fish from the grill using the foil as a handle, and garnish with the remaining fresh dill.