Ingredients Jump to Instructions ↓

  1. 4 two-pound flounders -- cleaned and gutted

  2. 10 cucumbers -- peeled, seeded, -- and cut into noodles

  3. 2 limes -- zest peeled and -- sliced paper thin, -- reserve juice

  4. 2 lemons -- zest peeled and -- sliced paper thin, -- reserve juice

  5. 2 red bell peppers -- seeded, and -- sliced paper thin

  6. 2 tablespoons kosher salt salt -- to taste freshly-ground black pepper -- to taste

Instructions Jump to Ingredients ↑

  1. Preparation : Rinse lemon and lime zests under hot water for 2 minutes. Toss cucumber, citrus zest and bell peppers in kosher salt and let sit for 30 minutes. Rinse and drain well. Season flounder with salt and pepper. Grill on first side for 5 minutes, turn very carefully and grill for an additional 3 minutes. Baste with lemon and lime juice. Filet flounder and arrange on top of cucumber noodles. Drizzle on lemon and lime juice to taste Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3635


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