For a more intense smoky flavor, use a combination of wood chips such as hickory and mesquite. Ensure the wood chips are well-soaked to prevent them from burning too quickly. If you don't have fresh dill, dried dill can be used, but use half the amount as the flavor is more concentrated. Adjust the smoking time based on the size of your flounder and the heat of your smoker. The fish is done when the flesh is opaque and flakes easily with a fork.
Texas Smoked Flounder
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING2 People
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VIEWS12
Transport yourself to the heart of Texas with this exquisite smoked flounder recipe. The smoky flavor combined with fresh dill and lemon creates an unforgettable taste that's perfect for a summer gathering or a sophisticated weeknight dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol181 mg
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Fiber3 g
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Protein65 g
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Saturated Fat2 g
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Sodium284 mg
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Smoker: Preheat your smoker to a high heat of approximately 350°F (175°C). If using a grill, set it up for indirect heat. (5 minutes)
02
StepPrepare the Flounder: Pat the flounder dry with paper towels. With a sharp knife, make 3-4 diagonal slits on each side of the fish, deep enough to insert lemon slices and dill. (5 minutes)
03
StepSeason the Fish: Lightly coat the flounder with olive oil, then squeeze the juice of half a lemon over it. Season generously with freshly ground black pepper. Rub one tablespoon of chopped dill into the slits, followed by the lemon slices, pressing them firmly into the cuts. (5 minutes)
04
StepPrepare for Smoking: Place the seasoned flounder on a large sheet of heavy-duty aluminum foil. Fold up the sides of the foil to create a makeshift boat around the fish, leaving the top open to allow the smoke to penetrate. (2 minutes)
05
StepSmoke the Flounder: Place the foil-wrapped flounder onto the preheated smoker or indirect heat grill. Add the soaked wood chips to the coals to generate smoke. Close the lid and smoke the fish for approximately 10 minutes. (10 minutes)
06
StepContinue Smoking: After the initial smoke infusion, you can either seal the foil packet tightly to retain moisture or continue smoking it open for a drier, smokier finish. Smoke until the flounder is cooked through and the flesh flakes easily with a fork, about 20-30 minutes depending on the size of the fish and the consistency of your smoker. (20-30 minutes)
07
StepGarnish and Serve: Carefully remove the foil packet from the smoker using the foil as a handle. Transfer the smoked flounder to a serving platter. Garnish with the remaining fresh dill. Serve immediately. (2 minutes)
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RECIPE REVIEWS
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Fay Kutch
Jul 2, 2025My flounder was a bit smaller, so it only took about 30 minutes to cook. Just keep an eye on it and check for flakiness.
Ethan Armstrong
Jun 26, 2025I tried this with applewood chips and the flavor was incredible. Will definitely make this again!
Angeline Green
Jun 22, 2025I added a little garlic powder to the fish before smoking and it added a nice touch.
Regan Olson
Jun 17, 2025This recipe was a game-changer! My family raved about the smoky flavor and how moist the flounder was.
Reynold Welch
Jun 15, 2025The foil packet is genius! It kept the fish from drying out and made cleanup a breeze.
Rico Kilback
May 31, 2025I was a bit intimidated to smoke fish, but this recipe made it so easy. The lemon and dill combination is perfect.