Flatfish, a category of white fish that comes in hundreds of different varieties, are prized for their light, sweet flavor and delicate texture. Low in fat, these fish lack a pronounced fishy taste, making them a versatile option in the kitchen.

To start the journey to a perfect grilled flatfish, first, you must dry your fish thoroughly, before coating it lightly in oil. Always ensure that the grill is running at the prescribed temperature so that the fish sears properly and avoids sticking to the grill. A grill basket, which must be clean and well-oiled, is the ideal tool for cooking these delicate flatfish to avoid breaking. And a thin, flexible fish spatula is recommended for easily lifting the grilled fish.

An essential part of the preparation involves a coarse sea salt scrub on both sides of the fish that aids in enhancing its flavor and texture by drawing out the moisture. Afterward, place the salted fish on a wire rack inside a rimmed baking sheet and putting it uncovered in the refrigerator for a duration between 36 and 48 hours.

The ingredients needed for this flatfish grilling odyssey are as follows: a 3 1/2-pound whole flatfish, such as sole, fluke, or flounder, gutted. A quarter cup of coarse sea salt, half a cup of unsalted butter, a small minced shallot, two teaspoons of fine sea salt, a quarter cup each of chopped fresh flat-leaf parsley leaves and fresh dill, a sprig of thyme, a teaspoon of lemon zest, a quarter teaspoon of freshly ground black pepper, a tablespoon of neutral oil, and some lemon halves and green salad for serving.

A necessary addition to your grilled fish is a flavor-packed butter, infused with shallot, fresh parsley, dill, thyme, lemon zest, and black pepper. Melt the butter and cook the shallot until it's softened before removing from heat to stir in the rest of the ingredients.

After the fish is adequately cleaned, seasoned, and refrigerated, it can be grilled. A charcoal grill gives the best results, but you can use whatever you have. Start by lighting briquettes in a chimney starter, once they're flaming they can be spread on the bottom grate of the grill and allowed to burn down into embers. The internal temperature should lie between 350°F to 375°F.

Prepare your fish by rubbing it with oil and seasoning it with sea salt. Then place it with the white side up in the grill basket over the coals and grill each side for about 8 to 10 minutes. The skin should be slightly charred and should pull away from the basket easily.

Once your fish is cooked, remove it from the basket using your fish spatula and serve it on a large platter. Debone the fish carefully, and then serve it with the herb butter, wedges of lemon and a fresh green salad.

The details in this guide were graciously shared by Robin Bashinsky, whereas the write-up was done by Jodie Kautzmann.