Prep Time:10 mins
Cook Time:4 mins
Stand Time:3 mins
Total Time:17 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 4

Calories 101

% Daily Value *
Total Fat 3g4%
Saturated Fat 1g3%
Cholesterol 64mg21%
Sodium 576mg25%
Total Carbohydrate 0g0%
Dietary Fiber 0g0%
Total Sugars 0g
Protein 18g35%
Vitamin C 0mg0%
Calcium 88mg3%
Iron 0mg2%
Potassium 238mg5%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. 1 pound flounder filets, without pores and skin, approximately 3/four-inch thick at thickest element
  2. 1 half tablespoons buttermilk
  3. 1 teaspoon seafood seasoning, which includes Old Bay®
  4. 1/four teaspoon smoked paprika
  5. olive oil cooking spray
  6. lemon slices for garnish (elective)
  7. flat-leaf parsley sprigs for garnish (non-obligatory)


Clean grates on an outside grill. Preheat the grill to four hundred ranges F (two hundred tiers C) and gently oil the grates.

    Prepare fish whilst the grill is preheating. Pat filets dry with paper towels and brush each facet with buttermilk. Sprinkle Old Bay seasoning and smoked paprika on every aspect of the filets. Spray both aspects of the filets with olive oil spray.

    When the grill is warm, location the grilling mat on the grill and vicinity the filets on the mat. Grill till the fish starts to turn opaque white round the rims, 3 to four mins. If your filet is thicker than three/4-inch at the thickest part, greater grilling time may be needed.

    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 aspect is up. The fish will end cooking as it rests, 2 to 3 mins.

    Garnish with lemon slices and flat-leaf parsley, if using.