Friday, July 19, 2019
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A Pawleys Island Grilling Recipe

Just Floundering Around

Try something new today and take a break from Pawleys Island Real Estate hunting!  Here is another great recipe!

Flounder, lemon, basil and toasted pine nuts

4 whole cleaned boneless 10 oz flounder or whatever size you caught use this as a guide

about 4 lemons… 3 lemons sliced thin kept round 16 each / 1 lemon cut/reserved to squeeze in the sauce

12 nice fresh basil leaves

cracked black pepper

pinch of sea salt for each

extra virgin olive oil

1/3 cup toasted pine nuts

2/3 stick of butter

1/4 cup white wine

3 tablespoons fresh basil chopped fine

2 tablespoons grated Pecorino Romano cheese


clasping grill basket large enough for the trout or an iron skillet

Prepare a two zone fire one side at medium high and the other low

1 Open the flounder up and brush with virgin olive oil on the inside. Place 3 slices of lemon and three basil leaves on the inside of each flounder. S&P to taste. Close the flounder, place two slices of lemon on the top of the trout so the lemon  chars with the fish and becomes part of your presentation, then  put them side by side in your grill basket.

2 In a sauté pan toast the pine nuts about 5 minutes on a medium heat stirring until they are light brown and release their nutty flavor. Put them in a small bowl and add the cheese and 1 tablespoons of chopped basil, pinch of black pepper… mix/ reserve

3 Put the fish on the grill lemon side down on the medium high heat about four minutes on each side but keep watching, remove from the grill lemon side up for presentation. When you turn the fish start make your sauce.

4. For the sauce, use the same little sauté pan as you did the nuts in. Place the butter in the pan and heat add the juice of 1 lemon, and the white wine a touch of black pepper and 1 tablespoon of basil and reduce until you have a nice lemon butter basil sauce. Don’t get so hot that it breaks if it does add a little whole butter and bring it back.  Pour about 2 tablespoons of sauce on a white plate in the center, place the trout on top of the sauce and sprinkle the pine nuts on the top of the charred lemon.

Now for the secrets …..

There are a couple of real secrets here one has to do with cooking the other deception.   Make sure you have your ingredients ready right beside your pan when you are ready to make the sauce, it all happens fast and you cannot leave the sauce, you must tend it and it will only take a couple of minutes less than the time it takes to cook the other side of the trout.

If you need to use the iron skillet then heat the skillet on the medium high heat and pour a little oil in the pan or spray the pan with Pam olive oil,

Good luck and Happy GRILLING!  It’s a Pawleys Island kind of life!

Melissa Dunn

Realtor in Pawleys Island

Homes for sale in Pawleys Island

Flounder Fishing in Pawleys Island

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