1 1/4 lb fresh flounder fillets
1 tablespoon olive oil
1 lemon, halved
ground black pepper to taste
2 tablespoons chopped fresh dill
1 cup wood chips, soaked
Preheat a smoker for high heat, about 350°F (175°C). If you do not have a smoker, prepare a grill (non-gas) for indirect heat.
Rinse off the flounder. Slice half of the lemon into thin slices. Rub a light coating of olive oil over the fish, then squeeze the other half of the lemon over it, and rub in some black pepper. Rub or press 1 tablespoon of dill and lemon slices into the fillet. 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 you want it open for now.
Place the fish onto 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. Once the fish has been flavored by the smoke, you can seal up the foil and move to direct heat if you like, but I prefer to smoke it until done. When the fish is done, the flesh should flake easily with a fork.
Remove the fish from the grill using the foil as a handle, and garnish with remaining fresh dill.
Serve with Fresh Broccoli Crowns and T & L Homemade Pierogies.
Prices Valid July 14, 2013 to July 20, 2013
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