Some of the best places to fish for flounder in the state of Florida are passes, inlets, nearshore waters and backwater bays close to the Atlantic or Gulf of Mexico. Peak flounder season is in the fall and flounder must be 12” total length to keep.
4 flounder filets (approximately 6 ounces each)
1 bunch of chives
4 cloves of garlic
2 cups Italian breadcrumbs
1 red onion
2 roasted red bell peppers
1 Tablespoon salt
1 Tablespoon pepper
8 ounces of sundried tomatoes (drained)
1/3 cup balsamic vinegar
¼ cup extra virgin olive oil
1 oz fresh basil
Grill 2 roasted red bell peppers, take them off grill, Place in a metal or ceramic bowl with saran wrap over the top and let sit for an hour to cool.
While red peppers are cooling, slice red onion into thirds and marinate the sliced onions in mixture of extra virgin olive oil and juice of one lemon.
Remove cooled roasted red bell peppers from bowl, peel off charred outside and finely dice the meat. Place in medium sized bowl along with chopped sundried tomatoes, 4 cloves of garlic (peeled and chopped), 1 ounce of basil, 1 Tablespoon salt, 1 Tablespoon black pepper, 1/3 cup balsamic vinegar, juice of 3 lemons and marinated red onions.
Lightly brush flounder filets with extra virgin olive oil. Spread Italian breadcrumbs out on cutting board or baking sheet and then press filets onto Italian breadcrumb mixture. Place filets on charcoal grill and cook for approximately 4 minutes on each side.
Brush endive with extra virgin olive oil and place on grill alongside of fish. Cook until edges are lightly charred. When the fish and endive are both done grilling, top fish with red pepper, tomato and onion mixture. Plate, serve and have a B’ASS chow down!