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iNGREDIENTS
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1 pound flounder filets, without skin, about 3/4-inch thick at thickest part
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1 1/2 tablespoons buttermilk
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1 teaspoon seafood seasoning, such as Old Bay®
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1/4 teaspoon smoked paprika
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olive oil cooking spray
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lemon slices for garnish (optional)
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flat-leaf parsley sprigs for garnish (optional)
direction
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Clean grates on an outdoor grill. Preheat the grill to 400 degrees F (200 degrees C) and lightly oil the grates.
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Prepare fish while the grill is preheating. Pat filets dry with paper towels and brush each side with buttermilk. Sprinkle Old Bay seasoning and smoked paprika on each side of the filets. Spray both sides of the filets with olive oil spray.
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When the grill is hot, place the grilling mat on the grill and place the filets on the mat. Grill until the fish begins to turn opaque white around the edges, 3 to 4 minutes. If your filet is thicker than 3/4-inch at the thickest part, more grilling time may be needed.
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Gently slide the mat from the grill to a cutting board a little larger than the fish. Place a serving plate over the fish, and invert the fish onto the plate, so the grilled side is up. The fish will finish cooking as it rests, 2 to 3 minutes.
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Garnish with lemon slices and flat-leaf parsley, if using.