How to Make Texas Smoked Flounder - A Step-by-Step Guide

If you're looking for a flavorful and easy way to prepare flounder, look no further than this Texas smoked flounder recipe. This dish combines the delicate and mild flavor of flounder with the robust and smoky taste of Texas-style barbecue for a unique and delicious meal.

Flounder is a lean and flaky fish that is perfect for smoking. By infusing it with the bold flavors of a Texas barbecue, you'll create a dish that is sure to impress. Whether you're a seasoned smoker or a novice, thi...

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Ingredients

  • 1 whole flounder
  • 1 lemon, halved
  • ground black pepper to taste
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon olive oil
  • 1 cup wood chips, soaked

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 2
  • Yield: 1 whole smoked flounder

  • Preheat a smoker for high heat, about 350 degrees F (175 degrees C). If you do not have a smoker, prepare a grill for indirect heat. If you have a gas grill, stop here and find another recipe!
  • Clean and scale a fresh flounder. I leave the head on for dramatic appearance, but most people panic at the sight. Use a sharp knife to make 3 or 4 diagonal slits on the body that are big enough for lemon slices. Slice half of the lemon into thin slices. Rub a light coating of olive oil over fish, then squeeze the other half of lemon over it, and rub in some black pepper. Rub or press 1 tablespoon of dill into slits on the body, and insert lemon slices firmly. Place flounder on a large piece of aluminum foil, and fold the sides up high around fish. There should be enough foil to seal into a packet, although you want it open for now.
  • Place 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 fish has been flavored by smoke, you can seal up the foil and move to direct heat if you like, but I prefer to smoke it until done. When fish is done, flesh should flake easily with a fork.
  • Remove fish from the grill using the foil as a handle, and garnish with remaining fresh dill.
  • Nutrition

    385 cal.

    • Total Fat: 11g
    • Saturated Fat: 2g
    • Cholesterol: 181mg
    • Sodium: 284mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 3g
    • Protein: 65g
    • Vitamin C: 45mg
    • Calcium: 91mg
    • Iron: 2mg
    • Potassium: 1028mg