Wednesday, June 5, 2013

Really Good Grilled Fish

When I try and develop a name for a new recipe, I usually start with the ingredients and choose a few that are prominent and voila: a name.

This recipe is such a good blend of flavors, I could have named it Lemon, Apricot, Dijon, Soy, Pepper and Garlic Grilled Fish, but I opted for a simpler option:

Really Good Grilled Fish.

Marinate the fish and then baste it with the sauce when it begins to cook.  You'll have a slightly sweet, fruity yet tangy fish that is a great combination of flavors.

Really Good Grilled Fish

1-2 pounds firm white fish (we used cod, but orange roughy, flounder, tilapia or others would work)
zest of one lemon
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
3 tablespoons apricot preserves     
2 tablespoons light soy sauce (use gluten-free if you need to make it GF)
juice of 1/2 the lemon
1 teaspoon dijon mustard
4 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon ground pepper

Rinse and pat dry your fish and place in a dish in which it can marinate.  Sprinkle with the lemon zest.  

In a jar, combine the remaining ingredients, shake well, and pour over the fish:

Spread the marinade so it covers all the fish:

Let marinate for 30 minutes or up to 2 hours.  

Preheat your grill.  Line the grill with heavy duty foil that has holes punched in it (to allow the juices to escape) or a grill pan.  Spray the foil or grill pan with cooking spray.

Grill for 3-4 minutes on each side, basting with the leftover sauce when you begin the grilling.

Fish is done when it is opaque and it flakes when a fork is gently pressed into it:


Serves 4 with one pound of fish, 8 with two pounds.

Life is sweet,


Laura said...

I was curious about the method you used to cook the vegetables. They look like they were threaded on a wire. Can you share the secret?

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