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Courtesy John Hafner DIRECTIONS For the flounder, scrub the flounder all over with 2 tablespoons of the salt. Rinse the fish, inside and out, and dry well with paper towels. Place the fish
on a baking sheet or baking dish and chill in a cooler or refrigerator while you start the grill or prepare a campfire. Prepare a grill or campfire with an area for direct and indirect heat.
Just before grilling, gently brush the oil all over the fish and season with the remaining 1 tablespoon salt. Place in a lightly oiled fish basket. Place the basket on the hot side of the
grill and cook, uncovered, until the fish chars in spots, about 4 minutes. Move the basket to indirect heat occasionally so the fish doesn’t scorch. Flip the basket and continue to grill for
another 4 to 5 minutes, until the fish is cooked through at the thickest area toward the head. Use a small knife to check whether the flesh is flaky and opaque. For the sauce, bring 2
tablespoons of water to a boil in a small saucepan. Remove the pan from the heat and slowly whisk in the butter, 1 tablespoon at a time, until emulsified into a creamy sauce. Keep warm but
do not let it boil. Stir in the lemon juice and (if using) zest, chives, parsley, thyme, garlic, habanero (if using), and shallots. Add salt and pepper and adjust the seasonings to taste.
Carefully transfer the fish to a platter. Pour half of the sauce over the fish and serve the remaining sauce on the side. Cook’s note: Ideally, this sauce will remain in an emulsified state.
Don’t be too hard on yourself, however, if it breaks, especially when keeping it warm over a fire or grill outdoors. As you can see in the photo, we broke it, too. It still tasted great!
_Excerpted from_ The Meateater Outdoor Cookbook: Wild Game Recipes for the Grill, Smoker, Campstove, and Campfire _copyright © 2024 by MeatEater Inc. Used by permission of Random House, an
imprint and division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher._
