Quote:
Originally Posted by Dink
I butterfly my flounder.............Lay it flat(brown side up) scale it, cut right down the middle, follow the backbone.......Then use fillet knife to separate meat from ribcage.............I fold it back skin and all and put my stuffing in, then fold it back into place and toothpick it.............I put it on the grill for 20 or so minutes and DONE.....The skin will seperate from meat when done.........
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I prep my flounder kinda like you described but I cut down the rib cage and filet the meat off the backbone and flip it over and do the same on the white side but leave everything attached at the tail. Then I clip or break off the skeleton at the tail which leaves 4 pieces of filets connected at the tail. Lay everything back in place stuff with your preference and get after it. No bones to mess with at all...