Enjoy the bold flavours of Texas Smoked Flounder, a dish that highlights the delicate texture of fresh flounder sourced from Pearl Seafoods. This recipe combines a perfect blend of spices and a smoky finish, delivering an unforgettable dining experience. Ideal for barbecue gatherings or a casual family dinner, this dish is both simple to prepare and rich in taste. Elevate your seafood meals by ordering premium flounder online from Pearl Seafoods, with convenient delivery available across Sydney.
Ingredients List
2 whole flounder (about 300–400g each), cleaned and scaled
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional, for heat)
Salt, to taste
Freshly ground black pepper, to taste
Lemon wedges, for serving
Wood chips (hickory or applewood), for smoking
Steps
Preheat a smoker to high heat, around 175°C (350°F). If using a grill, prepare it for indirect heat. Note: This recipe is not suitable for gas grills.
Clean and scale the whole flounder, leaving the head on for presentation if desired. Use a sharp knife to make 3 or 4 diagonal slits in the body of the fish, large enough to fit lemon slices.
Thinly slice half of the lemon. Rub a light coating of olive oil over the flounder, then squeeze the remaining lemon half over it, seasoning with black pepper.
Press 1 tablespoon of chopped fresh dill into the slits of the fish and insert the lemon slices securely.
Place the flounder on a large piece of aluminum foil, folding the sides up high around the fish, creating a makeshift packet but keeping it open for now.
Place the fish on the smoker or grill, adding a handful of soaked wood chips to the coals. Close the lid and smoke the fish for about 10 minutes.
After smoking, you may seal the foil packet and move the fish to direct heat if desired, but for best results, continue smoking until fully cooked. The fish is done when it flakes easily with a fork.
Carefully remove the fish from the grill using the foil as a handle, and garnish with the remaining fresh dill before serving.
