Grilledorangeflounder Recipes

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A Montauk fishing guide named Bryan Goulart was the first person I saw brine thin fillets of porgy and sea bass, and the Brooklyn chef Josh Cohen taught me how to do it with flounder, though the recipe would work on any flat fish. A mere 10 minutes in the bath will tighten the flesh nicely, and then three or four minutes of cooking the fish need follow, over a medium flame. Cook only that one side, then flip the fish onto a serving platter or plate, and top with a little bit of butter, chopped parsley and a spray of lemon.

Recipe From cooking.nytimes.com

Provided by Sam Sifton

Categories     dinner, easy, quick, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

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