Grilled Flathead with Smoked Salt, Lemon and Butter
The smoked salt adds a hint of smoky depth, while the butter keeps the flesh moist and rich. A final squeeze of lemon brings a bright acidity that perfectly complements the fish.
With minimal prep and cook time, this dish is perfect for a weeknight dinner or a casual weekend lunch. The combination of smoked salt, butter, and lemon enhances the natural taste of flathead without overpowering it. Grilling is a healthier cooking method that locks in flavour and nutrients without adding extra fat.
What is Flathead?
Flathead is a type of demersal fish found in the coastal waters of Australia. They have a distinctive elongated, flat body and are often camouflaged with sandy or muddy substrates, making them adept at ambushing prey. Several species of flathead inhabit the Australian coastline, but the most common ones include the dusky flathead and sand flathead.
What does Flathead taste like?
Flathead has a delicate, slightly sweet flavour with a firm yet tender texture. It’s not as oily as other fish like salmon, which gives it a clean taste that pairs well with various seasonings and cooking styles. Because of its mild flavour, flathead is versatile and can be enjoyed by those who prefer less “fishy” seafood.
Ingredients
1 whole flathead scaled and deboned
Smoked salt to taste
4 tbsp butter melted
1 lemon for squeezing
Method
STEP 1Set your grill to 250°C (482°F) to get it nice and hot for grilling the flathead.
STEP 2Lay the scaled and deboned flathead on a tray. Pat it dry with paper towels to ensure the skin gets crispy when grilled.
STEP 3Generously sprinkle smoked salt over both sides of the flathead to enhance its natural flavours.
STEP 4Place the flathead on the grill, skin side down. Grill for about 4-5 minutes per side, or until the fish flakes easily with a fork. Brush with melted butter occasionally to keep it moist and add richness.
STEP 5Once grilled, remove the flathead from the grill and squeeze fresh lemon juice over the top.
STEP 6Serve hot, accompanied by your choice of sides (suggestions below).
Notes
Quick and Easy: With minimal prep and cook time, this dish is perfect for a weeknight dinner or a casual weekend lunch.
Flavourful: The combination of smoked salt, butter, and lemon enhances the natural taste of flathead without overpowering it.
Healthy: Grilling is a healthier cooking method that locks in flavour and nutrients without adding extra fat.
Flathead can be cooked in several ways, but grilling is one of the best methods to bring out its natural flavours. The skin crisps up beautifully when grilled, adding a satisfying texture that contrasts with the soft flesh. Other popular methods include baking, frying, and steaming. Here’s why grilling is ideal for flathead:
Flavour Preservation: Grilling retains the fish’s delicate taste, enhancing it with the smokiness of the grill.
Crispy Skin: The high heat crisps up the skin, offering a delicious crunch.
Healthy: Grilling is a healthier cooking option, requiring minimal oil and keeping the fish’s nutrients intact.
Pair this grilled flathead with light and fresh sides to complete the meal. Here are some perfect accompaniments:
Grilled Vegetables: Zucchini, asparagus, and bell peppers are great options that can be grilled alongside the fish.
Herb Salad: A fresh salad with mixed greens, cherry tomatoes, and a simple vinaigrette balances the richness of the butter.
Rice Pilaf: A fragrant rice pilaf with herbs and a touch of lemon zest is an ideal starch to soak up the buttery juices.
Potato Wedges: Oven-baked potato wedges seasoned with herbs and spices provide a satisfying crunch.
Deboning a fish may seem daunting, but with a little practice, it becomes a simple task. Here’s a step-by-step guide to deboning a flathead:
Prepare the Fish: Rinse the flathead and pat it dry. Place it on a clean cutting board.
Make the Initial Cut: Using a sharp filleting knife, make a cut behind the gills, just above the backbone. Insert the knife into the flesh, angling it toward the head.
Follow the Backbone: Turn the knife and slide it along the backbone toward the tail, keeping the blade as close to the bones as possible.
Remove the Fillet: Lift the fillet off the bones. Repeat the process on the other side.
Remove Rib Bones: Use tweezers to pull out any remaining rib bones from the fillets.
Trim: Trim away any uneven edges or remaining skin.
Scaling a fish is a necessary step to ensure a clean and delicious dish, especially if you’re grilling it. Here’s how to scale a flathead:
Rinse the Fish: Rinse the flathead under cold water to remove any loose scales and slime.
Use a Scaling Tool: Hold the fish firmly by the tail. Use a fish scaler or the back of a knife to scrape off the scales. Work from the tail towards the head in short, quick strokes.
Rinse Again: Rinse the fish under cold water to remove any scales sticking to the skin.
Pat Dry: Pat the fish dry with paper towels to prepare it for cooking.
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below or tag @aldergrills on Instagram.
The smoked salt adds a hint of smoky depth, while the butter keeps the flesh moist and rich. A final squeeze of lemon brings a bright acidity that perfectly complements the fish.
Medium length headline
With minimal prep and cook time, this dish is perfect for a weeknight dinner or a casual weekend lunch. The combination of smoked salt, butter, and lemon enhances the natural taste of flathead without overpowering it. Grilling is a healthier cooking method that locks in flavour and nutrients without adding extra fat.
What is Flathead?
Flathead is a type of demersal fish found in the coastal waters of Australia. They have a distinctive elongated, flat body and are often camouflaged with sandy or muddy substrates, making them adept at ambushing prey. Several species of flathead inhabit the Australian coastline, but the most common ones include the dusky flathead and sand flathead.
What Does Flathead Taste Like?
Flathead has a delicate, slightly sweet flavour with a firm yet tender texture. It’s not as oily as other fish like salmon, which gives it a clean taste that pairs well with various seasonings and cooking styles. Because of its mild flavour, flathead is versatile and can be enjoyed by those who prefer less “fishy” seafood.
Lump Charcoal
Heat Resistant Gloves
Long Tongs
Sharp knife Nomad Series 8″ Chef Knife
Thermapen® ONE
1 whole flathead scaled and deboned
Smoked salt to taste
4 tbsp butter melted
1 lemon for squeezing
STEP 1Set your grill to 250°C (482°F) to get it nice and hot for grilling the flathead.
STEP 2Lay the scaled and deboned flathead on a tray. Pat it dry with paper towels to ensure the skin gets crispy when grilled.
STEP 3Generously sprinkle smoked salt over both sides of the flathead to enhance its natural flavours.
STEP 4Place the flathead on the grill, skin side down. Grill for about 4-5 minutes per side, or until the fish flakes easily with a fork. Brush with melted butter occasionally to keep it moist and add richness.
STEP 5Once grilled, remove the flathead from the grill and squeeze fresh lemon juice over the top.
STEP 6Serve hot, accompanied by your choice of sides (suggestions below).
Quick and Easy: With minimal prep and cook time, this dish is perfect for a weeknight dinner or a casual weekend lunch.
Flavourful: The combination of smoked salt, butter, and lemon enhances the natural taste of flathead without overpowering it.
Healthy: Grilling is a healthier cooking method that locks in flavour and nutrients without adding extra fat.
Flathead can be cooked in several ways, but grilling is one of the best methods to bring out its natural flavours. The skin crisps up beautifully when grilled, adding a satisfying texture that contrasts with the soft flesh. Other popular methods include baking, frying, and steaming. Here’s why grilling is ideal for flathead:
Flavour Preservation: Grilling retains the fish’s delicate taste, enhancing it with the smokiness of the grill.
Crispy Skin: The high heat crisps up the skin, offering a delicious crunch.
Healthy: Grilling is a healthier cooking option, requiring minimal oil and keeping the fish’s nutrients intact.
Pair this grilled flathead with light and fresh sides to complete the meal. Here are some perfect accompaniments:
Grilled Vegetables: Zucchini, asparagus, and bell peppers are great options that can be grilled alongside the fish.
Herb Salad: A fresh salad with mixed greens, cherry tomatoes, and a simple vinaigrette balances the richness of the butter.
Rice Pilaf: A fragrant rice pilaf with herbs and a touch of lemon zest is an ideal starch to soak up the buttery juices.
Potato Wedges: Oven-baked potato wedges seasoned with herbs and spices provide a satisfying crunch.
Deboning a fish may seem daunting, but with a little practice, it becomes a simple task. Here’s a step-by-step guide to deboning a flathead:
Prepare the Fish: Rinse the flathead and pat it dry. Place it on a clean cutting board.
Make the Initial Cut: Using a sharp filleting knife, make a cut behind the gills, just above the backbone. Insert the knife into the flesh, angling it toward the head.
Follow the Backbone: Turn the knife and slide it along the backbone toward the tail, keeping the blade as close to the bones as possible.
Remove the Fillet: Lift the fillet off the bones. Repeat the process on the other side.
Remove Rib Bones: Use tweezers to pull out any remaining rib bones from the fillets.
Trim: Trim away any uneven edges or remaining skin.
Scaling a fish is a necessary step to ensure a clean and delicious dish, especially if you’re grilling it. Here’s how to scale a flathead:
Rinse the Fish: Rinse the flathead under cold water to remove any loose scales and slime.
Use a Scaling Tool: Hold the fish firmly by the tail. Use a fish scaler or the back of a knife to scrape off the scales. Work from the tail towards the head in short, quick strokes.
Rinse Again: Rinse the fish under cold water to remove any scales sticking to the skin.
Pat Dry: Pat the fish dry with paper towels to prepare it for cooking.
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Firehawk Kamado Grill
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Did you make this recipe?
Let me know how it turned out for you! Leave a comment below or tag @aldergrills on Instagram.
