I'm using a flexible, thin filet knife. Here I have scored him down the back bone following the lateral line. Then around the "head" being careful to miss the gut cavity. I make these cuts after making a small incision at the top of the lateral line, then carefully slide the knife blade up through the skin (from below) as I am leaving the skin on (ie; not scaled).
Then carefully slide the knife tip along the back bones out to the top or bottom and remove. If I was gonna skin it I would leave the filets attached to the tail, but I'm gonna grill these so the skin stays on.
Flip the fish and repeat. Flounder is weird, ya gotta clean the top and the bottom...well I guess ya don't have to butt....
The results of the cleaning, lookin yummy!
Seasoned with GBP, Sea Salt, and Mad Hunky Rub over drizzled grape seed oil.
Gotta have side sooo, slice up a tater.
Make a foil pan and season with GBP, Sea Salt, and Mad Hunky Rub over drizzled EVOO.
Anputitonnagrille!!! Taters first for about 20 minutes @300° with apple chips.
Putdafishon! Actually it's almost finished, about 7 minutes.
Plate it up and hope to get a pic before it disappears! Well...It's just me eatin so....
Thanks fer LuuKin!
