Ingredients:

  • 60 g (4 tablespoons) Unsalted Butter, softened
  • 15 ml (1 tablespoon) Fresh Dill, finely chopped
  • 5 ml (1 teaspoon) Garlic, minced
  • 5 ml (1/2 teaspoon) Lemon Zest, finely grated
  • 25 ml (1/4 teaspoon) Fine Sea Salt (for butter)
  • 25 ml (1/4 teaspoon) Black Pepper, freshly ground (for butter)
  • Pinch Red Pepper Flakes (optional)
  • 4 Flounder Fillets (approx. 175 g / 6 oz each)
  • 30 ml (2 tablespoons) Extra Virgin Olive Oil
  • Fine Sea Salt, to taste (for fish)
  • Black Pepper, to taste (for fish)
  • 15 ml (1 tablespoon) Fresh Lemon Juice (for finishing)

Instructions:

  1. Prepare the Lemon-Dill Glaze: In a small bowl, combine the softened butter, fresh dill, minced garlic, lemon zest, salt, pepper, and chilli flakes (if using). Mix vigorously until the ingredients are thoroughly incorporated. Set aside at room temperature.
  2. Prep the Grill and Fish: Preheat the grill to medium-high heat (350°F–400°F). Thoroughly clean and heavily oil the grill grates or the grilling basket/mat. Pat the flounder fillets completely dry, rub both sides with 2 tablespoons of olive oil, and season liberally with salt and pepper.
  3. Grill the First Side: Place the oiled flounder fillets onto the preheated grill. Grill undisturbed for 4 minutes. Do not attempt to move or flip the fish yet. After 4 minutes, gently brush the top side (the side facing up) with approximately half of the Lemon-Dill Glaze.
  4. Flip and Finish Cooking: Carefully slide a spatula beneath the fish. If it releases easily, flip it gently. If it resists, wait another 30–60 seconds. Brush the second, just-flipped side with the remaining Lemon-Dill Glaze. Continue grilling for another 3–5 minutes until the fish flakes easily or reaches an internal temperature of 145°F (63°C).
  5. Rest and Serve: Carefully remove the grilled flounder from the heat and transfer to a serving plate. Squeeze the fresh lemon juice over the top immediately. Let the fish rest for 1 minute before serving.