Fire It Up - Andrew Schloss [132]
Remove to a platter. Drizzle with the remaining 2 tablespoons olive oil and lime juice and season with sea salt. Serve immediately.
LEAN, DELICATE WHOLE FLAT FISH
Whole Flounder Grilled with Lemon and Marjoram
MAKES 4 SERVINGS
The large flounder family includes sole, plaice, fluke, and a variety of fish that go by the name “flounder.” In North America, the most common flounder are lemon sole and black back in winter, and fluke in summer. These bottom feeders have both eyes on one side of their flat bodies so they can easily catch small prey while resting on and blending into the ocean floor. Flounder has an easygoing, adaptable taste with fine textured flakes. Cleaned, scaled, and cooked whole with lemon and fresh herbs, the fish makes an unfussy meal. If flounder isn’t available, use another whole flatfish like sole or turbot.
INGREDIENTS:
2 whole flounder (about 2 pounds each), gutted and scaled, fins removed, heads left on
½ cup olive oil
Grated zest and juice of 1 lemon
¼ cup chopped fresh marjoram
2 garlic cloves, minced
½ teaspoon coarse salt
¼ teaspoon ground black pepper
1 cup Grilled Lemon “Tartar” Sauce, made with marjoram
DIRECTIONS:
Cut four or five diagonal slices through the flesh of the fish on each side down to the bone. Set the fish in a shallow baking dish.
Combine the oil, lemon zest and juice, marjoram, garlic, salt, and pepper in a measuring cup. Pour over the fillets, lifting them to coat completely. Cover and refrigerate for 1 hour.
Remove the fish from the refrigerator and let stand in the marinade for 20 minutes.
Light a grill for direct medium-high heat, about 400°F. Preheat a fish basket directly over the heat (use a basket large enough to hold both fish at once or grill in batches). When hot, brush the grill basket and coat with oil. Put the fish in the hot basket (reserve the marinade) and put the basket directly over the heat with the dark side of the fish down. Grill until the fish looks opaque on the surface, but is still filmy and moist in the center (about 125°F on an instant-read thermometer), basting with the remaining marinade a few times, 3 to 4 minutes per side.
Remove to a large platter. Serve with the “tartar” sauce.
KNOW-HOW: BUYING FLOUNDER FILLETS
Some flounder and sole fillets are “brined,” meaning they are soaked in sodium tripolyphosphate (STP), which plumps up their total weight (and price) and helps the fish last a bit longer. It also gives the fillets an off-putting aroma that masks their simple sweet flavors. For the best quality and taste, ask for fillets that have not been brined or soaked.
LEAN, FIRM FLAT FISH FILLETS
Coconut Halibut with Red Curry Sauce
MAKES 4 SERVINGS
Cooked halibut has snow-white flesh with extra-large satiny smooth flakes. This fish is so big it can be cut into roasts and loins in addition to steaks and fillets. If you can’t find it, try lingcod, another sweet, firm white fish that will complement the creamy Thai coconut curry sauce featured here as both marinade and sauce. Toasted coconut lovers will enjoy the crunchy crust, made with shards of unsweetened shredded coconut.
INGREDIENTS:
2 cups Coconut Red Curry Sauce, cooled
4 halibut fillets (6 to 8 ounces each), less than 1 inch thick
1¼ cups Smoky Coconut Rub
1 large egg white
Cooking spray
4 lime wedges
DIRECTIONS:
Pour 1 cup of the sauce in a 1-gallon zipper-lock bag. Add the halibut and press out the air. Seal and refrigerate for 2 to 3 hours.
Light a grill for direct medium-high heat, about 450°F. Put the spice rub in a wide shallow bowl. Beat the egg white in another wide shallow bowl until frothy. Remove the halibut from the marinade and dredge in the egg white, and then in the spice rub. Sprinkle any remaining rub over the fish, press in gently, and spray liberally with oil. Let stand for 15 minutes.
Brush the grill grate and coat