How to Cook Fluke on the Grill (8 Steps)

Fluke, also known as summer flounder, is a flatfish. Both of its eyes are on the left side of its head and it lies on the ocean floor on its side. Its body is generally dark on the top and white on the bottom. You can purchase fluke as fillets or whole, and the average adult size ranges from 2 to 5 lbs. Fluke has a firm texture and a mild, delicate taste; however, it tends to fall apart easily when cooked. Fortunately, you can avoid this by grilling the fish properly.

Things You'll Need

  • Knife
  • 2 tomatoes
  • 3-4 garlic cloves
  • 2 fresh basil leaves
  • 2 tbsp. olive oil
  • 2 lbs. fluke fillets
  • Paper towels
  • Seasonings
  • 2 foil bags
  • White wine
  • Large spatula

Instructions

  1. Dice two tomatoes and mince 3 to 4 garlic cloves. Finely chop two fresh basil leaves. Place the ingredients in a large container and combine them with 2 tbsp. of olive oil. Set the container in the refrigerator for two hours.

  2. Rinse 2 lbs. of fluke fillets and pat them dry with paper towels. Add salt and pepper or seafood seasoning to your taste. Place the fillets in the container with the vegetables and refrigerate for 20 minutes.

  3. Preheat your grill.

  4. Remove the container from the refrigerator. Divide the fillets and vegetables into two foil bags (1 lb. of fish per bag).

  5. Add ½ cup of white wine to each bag. Seal the bags.

  6. Place the bags on the grill. Cook for 15 minutes.

  7. Slide a large spatula under each bag and remove them from the grill.

  8. Open the bags carefully and use the spatula to place the fish on individual plates. Use a large spoon to scoop up the liquid and vegetables and top each fish with a portion of the mixture.

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