How many times have you had something stick to your grill, oiled and or hot enough not it happens. I do not proclaim to be a grill master by any means. I have always used a gas grill so it goes without saying that if I were to grill on charcoal flame it would take some adjustment on my part. Who knows maybe some day I’ll bite the bullet and get a dual grill, probably not!
Anyway here is a method of cooking that might be of some interest to you if you are to ever need to cook a delicate fish on a grill, any type of fueled grill. Plus it adds a little lemon love to your fish which is always welcomed in my world.
The Escabeche is a Spanish sauce and a great way to add a little punch of flavor to such a delicate white fish. Were tarragon is a or can be a powerful herb; my daughter was making this recipe from her Cook Beautiful cookbook and the smell of the tarragon made her quite gun shy so her sauce had more parsley than tarragon. I will share with you the recipe how it was written but you do you and make it however you want.
Grilled flounder with a tarragon (mostly parsley) Escabeche sauce
- 4-6 large lemons 1 lemon per fillet
- 4-6 fillets
- extra virgin olive oil
- salt and pepper
- 1 clove garlic smashed
- ½ teaspoon kosher salt
- ½ cup extra virgin olive oil
- 2 limes zested and juiced
- 1 cup packed fresh tarragon finely chopped
- ½ cup packed fresh parsley finely chopped
- 1 jalapeno pepper seeded and deveined finely diced
- Kosher salt and black pepper
- Preheat grill over medium-high heat to about 400°F. Cut each lemon into five slices, discarding the ends. Drizzle the fish with olive oil and season with salt and pepper.
- Add the sliced lemon on the grill in clusters of five. Place one fillet on each cluster of lemon slices. Make sure that none of the fish is touching the grill grates. Close the lid and let the fish cook through. roughly 6 to 8 minutes. Using a wide spatula, carefully lift the fish and lemons off the grill. Serve with the Escabeche sauce
- mash the garlic clove with salt to make a paste.
- in a bowl, whisk together the oil, lime juice and zest, along with the mashed garlic. Add the tarragon and parsley and jalapeno. Stir to combine. Season with salt and pepper and set aside until ready to use.