Prepared, cooked and served in individual baking dishes, this recipe makes for a simple but flavorful dinner and fewer dirty dishes. A single, full flounder fillet, thin because flounder are flat, handles, cooks and presents much better when folded lengthwise, which essentially doubles the thickness of the fillet. Cook all ingredients at once in a Big Green Egg or similar temperature-controlled charcoal grill.
Flounder with Roasted Tomatoes and Peppers
- 1 full flounder fillet
- 1⁄4 pound cherry tomatoes
- 2 cloves garlic, sliced
- 2 tbsp sweet yellow peppers in oil
Note: Ingredients are for a single serving, each cooked and served in its own baking dish. Duplicate for as many portions as desired.
- 1 cup canola or grapeseed oil
- 1 cup semidried chorizo, cubed
- 1 tbsp. smoked pimentos
- 1 cup mayonnaise
- 1 bay leaf
- 1 sprig of thyme
- 1 clove garlic, cracked
- Place a full flounder fillet, folded in half lengthwise, in an individual baking dish and surround it with tomatoes, garlic and peppers.
- Place in charcoal cooker and bake at 350 degrees for 10 to 15 minutes, or until done.
- Place chorizo aioli ingredients, except the mayonnaise, in a saucepan and simmer for 5 to 10 minutes, without allowing to boil.
- Cool the mixture in an ice-water bath or refrigerate overnight. Oil must be cold to combine with mayo.
- Strain the oil and whisk 1⁄2 cup of it into 1 cup of mayonnaise. If you choose to make the mayo yourself, substitute chorizo oil for the oil in the mayo recipe. If too thick, add water or a squeeze of lemon to thin the mixture.
- When the flounder is done, spoon aioli onto the top of the fillet and garnish with cubed chorizo and chives, dill, basil or any summer herb.