Dinner

10-Minute Barbecued Flounder with Sriracha Butter Recipe

ByJack Voss December 28, 2025December 28, 2025

Introduction

This 10-Minute Barbecued Flounder with Sriracha Butter is a quick and flavorful seafood dish perfect for busy weeknights. The spicy butter sauce enhances the delicate flounder, while grape tomatoes add a fresh burst of color and taste.

A white round plate holds a bed of bright yellow rice covering the bottom layer evenly. On top, four long, grilled fish fillets with light golden color and small green herb pieces are laid side by side, slightly overlapping. Around the fish, there are six halves of roasted red cherry tomatoes, some placed on the rice and some near the fish edges. On the left and right sides of the plate, dark green sautéed spinach piles add contrast, each topped with a lemon wedge. A small bunch of fresh green parsley is placed in the center of the fish fillets. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Flounder Fillet
4 tablespoons Butter
1/4 cup White Wine
1 Lemon
1 teaspoon Garlic Powder
1 teaspoon Sriracha
1 tablespoon Fresh Parsley
Salt, to taste
Ground Black Pepper, to taste
Grape Tomatoes, to taste

Instructions

Step 1: Season the flounder fillet with salt and ground black pepper all over, then place it in a shallow baking dish.
Step 2: Melt the butter in a small saucepan. Add white wine, lemon juice from one lemon, garlic powder, sriracha, salt, black pepper, and fresh parsley. Stir to combine.
Step 3: Pour the sauce evenly over the flounder fillets. Arrange grape tomatoes around the fish in the pan if using.
Step 4: Broil the fish and tomatoes on high for 8 minutes, until the fish is cooked through and flakes easily.
Step 5: Remove from the oven. Plate the fish with the tomatoes, spoon extra sauce over the top, squeeze fresh lemon juice, and garnish with additional parsley if desired.

Tips & Variations

Use a mild white wine like Sauvignon Blanc for a subtle, bright flavor in the sauce.
Adjust the sriracha quantity to control the heat level according to your preference.
If you don’t have grape tomatoes, cherry tomatoes or thinly sliced bell peppers can be used as alternatives.
For an even quicker meal, use pre-minced garlic instead of garlic powder.

Storage

Store leftover flounder in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or in a skillet over low heat to prevent drying out. It’s best enjoyed fresh for optimal flavor and texture.

How to Serve

A white round plate holds a bed of bright yellow rice forming the bottom layer, arranged in a circular shape. On top of the rice, there are four pieces of light beige grilled fish fillets laid side by side, each sprinkled with small green herb pieces. Around the fish and on the rice, several halved roasted red cherry tomatoes add pops of color. On either side of the fish fillets, there are small piles of cooked dark green spinach, each topped with a yellow lemon wedge. In the center of the fish fillets, a small bunch of fresh green parsley adds a fresh touch. The whole dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of fish instead of flounder?

Yes, other delicate white fish like tilapia, sole, or cod can be substituted. Just adjust cooking time as needed since thickness varies.

What if I don’t have a broiler?

You can bake the flounder at 400°F (200°C) for about 10-12 minutes until cooked through, but broiling gives a nice caramelized finish.