For many people, a fluke is a stroke of good luck. For those living on the East Coast, however, the word has a whole different meaning. Also called summer flounder, fluke are flatfish with both eyes on the left sides of their heads; winter flounder have eyes on the right side. They’re indigenous up and down the East Coast, but are most common from North Carolina to Massachusetts. In the fall and winter, they like deep water. In the spring and summer, they approach coastlines and are available for anglers and cooks.
Marinate fluke for 30 minutes prior to cooking. Emeril Lagasse of "Emeril Live" on The Food Channel suggests using ¾ cup of vegetable oil, ¼ cup of rice vinegar, 1 tbsp. of mirin, 1 tsp. of sesame oil, ½ tsp. of salt and ½ tsp. of red-pepper flakes for four 6-oz. fillets, but you can use your own favorite if you prefer. Whisk your marinade, place the fillets skin-side down in a baking dish, and pour the marinade over them.
Line your broiler pan with aluminum foil and preheat the broiler while the fillets marinate. You can also use this time to prepare side dishes.
Place the fish on the hot broiler pan after they have marinated for 30 minutes. Broil the fish for no longer than five minutes, approximately 5 to 6 inches from the flame or heat source.
Set your grill to medium heat. A charcoal grill has reached medium heat when you can hold your hand over the center of the coals for six to eight seconds before it becomes uncomfortable. If you use a gas grill, set the temperature to medium.
Place two pieces of heavy-duty aluminum foil on a flat surface, one on top of the other. They should be wide enough to hold two of your fillets with 6 inches to spare on each side. While you’re waiting for your grill to heat, place the fillets on the aluminum foil and pour ¼ cup of your chosen marinade over them. Fold the sides of the foil together to keep the liquid inside, crimping where necessary.
Place the foil packets on the grill and heat them at medium temperature for no more than seven minutes.