Barbecue Flounder With Sriracha Butter Sauce

Barbecue Flounder With Sriracha Butter Sauce

6 ingredients for the sauce and the yellowtail flounder, and you make it in a snap. Using the word barbecue here may be confusing to fans of authentic barbecue. I’m not firing up the kettle pit or smoker. I’m not grilling for hours. Instead, I’m going to use some mild chili sauce and a broiler today to imbibe a nice barbecue flavor to our flounder and have dinner ready in 10 minutes.

Course Main Course

Cuisine American

Keyword easy to make, summer

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 393kcal

Ingredients

1 pound Flounder fillet
4 tbsp Butter
1/4 cup White wine
2 tbsp Lemon juice
1 tsp Garlic powder
1 tsp Sriracha sauce
1 tbsp Parsley

Instructions

Salt and pepper the flounder fillets all over and set in a shallow baking dish.
Make the sauce by melting the butter and then adding white wine, lemon juice, garlic powder Sriracha sauce, salt and pepper and chopped parsley.
Pour the sauce over the flounder fillets, add halved grape tomatoes (if desired) to the pan around the fish, and broil for 8 minutes.
Remove the fish from the oven and plate. Spoon any sauce over the fish, squeeze fresh lemon juice on top. Garnish with fresh chopped parsley and the broiled grape tomatoes.

Notes

We like to serve this flounder atop freshly sautéed baby spinach. Try grilled asparagus, potato salad, saffron rice or even roasted spicy green beans.

This recipe works really well with salmon or even red snapper. Barbecue shrimp would be a great variation. A nice platter of still steaming barbecue shrimp coming to the table for everyone to enjoy instead of boring chilled shrimp with cocktail sauce.

Nutrition