North Carolina Calabash Grilled Flounder

Introduction

If you're looking for a light, delicious seafood dish that's bursting with flavor and grilled to perfection, this North Carolina Calabash-Style Grilled Flounder is a must-try. Grilled on the Arteflame, the fish absorbs the fresh zing of lemon and the signature taste of Old Bay while taking on a beautiful golden sear on the flat cooktop. This method guarantees you juicy, flaky fillets every single time.

Ingredients

• 4 fresh flounder fillets (about 6 oz each)
• 2 tablespoons unsalted butter
• 2 teaspoons Old Bay seasoning
• 2 cloves garlic, finely minced
• 1 lemon, sliced thinly
• Salt and freshly ground black pepper to taste
• Chopped fresh parsley for garnish
• Extra lemon wedges for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack dry firewood over the oiled napkins and light the paper to start the fire.
3. Let the fire burn for about 20 minutes until the flat cooktop reaches optimal temperature. The center grill grate should be glowing hot, great for searing!

Step 2: Prep the flounder

1. While the grill heats, pat the flounder fillets dry with paper towels.
2. Season both sides of each fillet with Old Bay, salt, and pepper.
3. Mix the minced garlic into softened butter and spread a small dollop on each fillet.
4. Top each fillet with a few slices of fresh lemon.

Step 3: Grill the flounder

1. Once the Arteflame flat cooktop is hot, drizzle butter in a medium-heat zone, closer to the outer edge of the cooktop.
2. Place the seasoned flounder fillets lemon-side up on the butter-slicked griddle surface.
3. Let them cook undisturbed for 3–4 minutes until the bottom is golden and a spatula slides under easily.
4. Gently flip the fillets and cook for another 3 minutes or until they reach an internal temperature of 130°F. Remove them at this point, as carryover cooking will bring them to the perfect 145°F.

Step 4: Finishing touches

1. Sprinkle with chopped parsley and serve with lemon wedges on the side.
2. Enjoy immediately for the best flavor and texture!

Tips

• Use butter instead of oil for a rich, perfect sear that enhances flavor.
• Always let your flounder rest for a couple of minutes after grilling so the juices redistribute.
• Use the hotter zone near the center for ingredients that need a stronger sear, and the outer zones for gentler cooking like fish.
• Keep a cast iron spatula handy for easy flipping and removal of delicate fillets.
• Don't overcrowd the cooktop to allow enough space for even cooking.

Variations

1. Spicy Cajun Flounder: Replace Old Bay with a Cajun seasoning mix and finish with a squeeze of lime instead of lemon.
2. Herb-Crusted Flounder: Use chopped fresh rosemary and thyme along with garlic butter for a fragrant finish.
3. Lemon-Dill Flounder: Swap the parsley for fresh dill and add a tablespoon of lemon zest to the butter.
4. Smoky Paprika Flounder: Dust the fillets with smoked paprika and cumin for a deeper flavor profile.
5. Asian-Inspired Flounder: Use a mix of soy sauce, sesame oil and ginger with a touch of garlic for an umami-packed variation.

Best pairings

• Grilled corn on the cob with herbed butter
• Chilled cucumber and tomato salad
• Garlic grilled asparagus
• Cold North Carolina coleslaw
• Crisp Sauvignon Blanc or a citrusy wheat beer

Conclusion

This North Carolina Calabash-Style Grilled Flounder is simple, full of flavor, and cooked entirely on the Arteflame grill, giving it a taste and texture that’s hard to beat. With the unique grilling zones, easy cleanup, and rich buttery finish, this will become one of your go-to seafood recipes any time of year.