Wonderful for ANY type THICK fillet of fish.... grill over hot charcoal fire and serve with a good pilsner or white wine....
Recipe serves 6 - it was in a North Carolina Wildlife magazine (I think!)
Ingredients:
six 7-oz Fillets (Bass, drum, redfish, salmon, etc) - talking THICK fillets....
1/4 tsp Kosher salt PER FILLET
1/4 tsp crushed red chili flakes PER FILLET
1/8 tsp fresh ground pepper PER FILLET
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1/4 C oil TWICE (1/2 C total)
1 TBSP coarse sea salt
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1/2 C chopped Italian parsley (optional)
2 large lemons
cayenne pepper flakes
grill (with lid)
Directions:
FIRST - TAKE PICTURES OF THE FISH! (the only thing that makes a fish grow, is almost catching it!)
*** DO NOT REMOVE THE SCALES FROM THE FISH ***... otherwise - clean and debone fish and rinse; pat dry and place on a baking sheet.... season each side with kosher salt, chili flakes, and pepper - drizzle 1/4 C oil over the fillets and use your finger to distribute the oil and seasonings evenly - set aside to marinate while you get the grill ready
Fire up the grill to a medium-high setting (scrape and wipe grill with an oily paper towel)
Place the fillets on the grill SCALE SIDE DOWN - AND DO NOT MOVE THEM - close the grill lid and cook 7-10 minutes, until the meat is flaky and all translucency is gone - meat will easily flake when tested with a paring knife
Transfer cooked fillets to serving plates and top with equal amounts of coarse sea salt, parsley and a trickle of oil (if fish is dry) - finally, squeeze lemon juice evenly over each fillet and serve immediately! (I prefer fresh dill weed to parsley...)
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