Smoked Flounder Fillets: Lemon, Herbs and Gentle Smoke
Hot-Smoked Flounder for Dinner
Thin flatfish fillets need support on the cooking rack and close attention as they finish. This recipe uses a hot smoker to cook fish for a meal; it does not make preserved fish for extended storage.
Ingredients for Four
- 1½ pounds cleaned, boneless flounder fillets of similar thickness
- 1 tablespoon olive oil
- ½ teaspoon fine salt, or less to taste
- ¼ teaspoon black pepper
- 1 teaspoon finely grated lemon zest
- 1 tablespoon chopped parsley or dill
- Lemon wedges to serve
Method
- If frozen, thaw the fish in the refrigerator following its packaging instructions, including any directions to remove vacuum packaging. Pat dry and check for bones.
- Preheat an outdoor smoker to 225–250°F according to the equipment manual. Start with a modest amount of food-smoking wood.
- Brush the fish with oil and add salt, pepper and lemon zest. Place on a lightly oiled, smoker-safe fine-mesh tray or fish basket that supports the delicate flesh.
- Cook with the lid closed. Begin checking thin fillets early, around 15 minutes; actual time depends on thickness and equipment. Cook to 145°F in the thickest part rather than relying on a one- or two-hour schedule.
- Lift carefully with a wide spatula and finish with herbs and lemon.
The FoodSafety.gov chart gives 145°F for fish. Use a thin-probe thermometer positioned in the thickest part.
Choosing Flatfish
Compare Pacific Dover Sole Fillets and Petrale Sole as raw flatfish alternatives. Check the cut and thickness before adapting this method; these listings are not prepared smoked flounder. View current availability on each product page.
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Serving Ideas
Serve with potatoes and green beans, or flake the cooked fish onto toast with a little tartar sauce. For a chilled salad, refrigerate the cooked fish promptly before combining with greens. Lemon and herbs can be adjusted at the table.
Storage
Refrigerate leftovers promptly in shallow containers and follow any stricter ingredient instructions. Reheat leftovers to 165°F; see the safe temperature chart. This is a recipe for a cooked meal, not a preservation process or a shelf-stable product.
Browse the Fish collection for cooking ingredients, or the Smoked Fish collection for prepared products.
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