Fluke, flounder, and halibut are excellent fish species and are popular among my Viking brothers and sisters in the old homeland of Denmark (Scandinavia).
I remember bicycling to the local pier with my good friend, and fish for fluke or flounder. We would spend hours sitting on the dock, casting our special designed hook n sinker, letting the fish come to our hooks. The extra added feature was the freshly caught worms that we placed strategically on the hooks.
I recently came across a nice big halibut fillet at my local fishmonger and decided to try something new. We always eat salmon, which is an excellent and very healthy fish option. Most kids would happily eat salmon, but I crave other fish lately. Something new.
You might wonder what the difference is between these types of fish, given they all look similar. Well, the main difference is size. Halibut is by far the giant of the three, and can in fact grow to the enormous weight of 500lbs.
The other two, flounder and fluke, are small fish, but can still grow from 4-18lbs. Depending on the size you catch, you can easily feed a family of five with 3 small flounders … or flukes.
Apparently, the only difference between a fluke and a flounder is where the eye is located. One is on the left and one is on the right. I’m glad we got that cleared up.
The piece of halibut I bought was roughly 2lbs, so I also bought a similar-sized fresh Alaskan salmon. We love to fish and the kids always ask for more.
I know, both pieces are expensive, but we don’t try these amazing fish often.
If you really want to taste and enjoy your fish, then keep it simple. There’s no need to cover them with spices. I never use salt when cooking fish either. They are full of natural salt from their habitats.
It can be tricky to grill fish. I highly recommend that you use a grill mat to avoid pieces falling through the grates.
Here’s how a Viking (me) makes a very nice halibut on my Traeger. I’m not going to bore you with ingredients and too many instructions. Grilling fish is easy, but mind the internal temperature.
- Preheat your Traeger grill to 375F
- While it is heating up, gently season the halibut fillet with pepper
- Cut 2-3 slices of fresh peach (or lemon if you prefer)
- Place the fillet on the grill mat
- Strategically place lemon slices on top of the fillet
- When the grill is ready, grill the fillet
Here are the tricks and VERY important steps to ensure a nice soft fish fillet. If you grill it too long, it will get dry and less appealing. It is an art to grill a perfect fish. This applies to most fish you plan on grilling.
Your most important tool is a food thermometer. They are rather inexpensive, but an excellent companion for grilling and baking.
Once the fillet reaches an internal temperature of 130F, take it off and serve immediately. It might be as quick as 15 minutes, so don’t forget the fish and don’t rely on a timer.
Please note, you need to decide what you want to serve with your fish, and prepare that in advance. Grilling the fish is the last step of your cooking adventure.
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