Really Good Grilled Fish Recipe
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:
Enjoy!
Serves 4 with one pound of fish, 8 with two pounds.
Life is sweet,
SPC