Article: If you're using a gas grill, turn the burners to medium-high. If you're using a charcoal grill, fill a chimney full of briquettes and light them. Once the briquettes are hot and lightly covered in ash, dump them evenly across the grill. Set the grate on the grill and lightly oil it. Oiling the grates will prevent the fish from sticking to it. Lay the fish on the grill and keep the lid off. Use 2 fish spatulas to carefully flip the flounder over after it's cooked for 10 minutes. Then grill the fish until you can flake it with a fork. To check if the fish is done, insert an instant-read thermometer into the thickest part of the fish. It should reach 145 °F (63 °C) once it's finished grilling. Take the grilled flounder off of the grill and put it on a serving platter. Once it's rested, drizzle a little more olive oil and lemon juice over the fish. Serve the grilled flounder with roasted vegetables or crispy potatoes. Refrigerate leftover flounder in an airtight container for up to 3 or 4 days.
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Heat a grill to medium-high and oil the grates. Grill the whole flounder for 18 to 20 minutes. Remove the fish and let it rest for 10 minutes.