Seafood Recipes

Texas SmokedFlounder

Whole flounder is rubbed with smoked paprika, garlic, onion and cumin, stuffed with lemon and dill, then slowly wood-smoked until flaky and finished with fresh dill.

Texas Smoked Flounder
2 People
Serves
15 Mins
Prep Time
30 Mins
Cook Time
Medium
Difficulty
American
Cuisine
The Recipe

About This SeafoodDish

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

  1. 2 whole flounder (about 300–400g each), cleaned and scaled
  2. 2 tablespoons olive oil
  3. 1 teaspoon smoked paprika
  4. 1/2 teaspoon garlic powder
  5. 1/2 teaspoon onion powder
  6. 1/2 teaspoon ground cumin
  7. 1/4 teaspoon cayenne pepper (optional, for heat)
  8. Salt, to taste
  9. Freshly ground black pepper, to taste
  10. 1 lemon
  11. Fresh dill, chopped (1 tablespoon for the fish, plus extra for garnish)
  12. Lemon wedges, for serving
  13. Wood chips (hickory or applewood), for smoking

Method

  1. 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.
  2. 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.
  3. Thinly slice half of the lemon. Rub a light coating of olive oil over the flounder. In a small bowl, combine the smoked paprika, garlic powder, onion powder, ground cumin, cayenne pepper (if using) and salt, then rub the spice blend evenly over the fish. Squeeze the remaining lemon half over it, seasoning with black pepper.
  4. Press 1 tablespoon of chopped fresh dill into the slits of the fish and insert the lemon slices securely.
  5. 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.
  6. 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.
  7. 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.
  8. Carefully remove the fish from the grill using the foil as a handle, and garnish with the remaining fresh dill before serving.
From Our Kitchen

Chef's Tip

Flounder is naturally delicate and mild, making it perfect for gentle smoking where it can absorb subtle wood-fired flavour without becoming overpowering. The spice rub adds warmth and depth while the smoke enhances the fish’s natural sweetness and flaky texture. Fresh lemon and herbs help brighten the rich smoky notes, creating a balanced seafood dish with classic barbecue character.

FEATURED

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Fresh whole flounder displayed whole on crushed ice with lemon

Fresh Whole Flounder

Whole / 1kg

Delicate, fine-textured flounder with a mild, sweet taste, a flat...

$25.00 kg
$25.00 kg
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NUTRITION

NutritionPerServing

  • Calories 240 kcal
  • Total Fat 10.0 g
  • Total Carbohydrate 1.0 g
  • Protein 34.0 g
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