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Grilled Fish

Grilled Fish

Grilled Fish – bathed in oregano and lemon

Since the flavor of the day seems to be what to eat at a barbecue, I figured it would be apropos to choose something tasty to grill. My favorite grill choice is fish, hands down. This recipe, from Easy Summer Food  by Ryland Peters and Small, is for a fish called bream, but you can also use snapper or trout if you prefer.

What you need:

2 lemons
1 cup extra virgin olive oil
1 tbsp. dried oregano
2 garlic cloves, finely chopped
2 tbsp. chopped fresh flat-leaf parsley
6 bream, snapper, or trout, about 12 oz. each, well cleaned and scaled.
Sea salt and freshly ground black pepper

What to do:

Grate the zest of one lemon into a small bowl and squeeze in the juice. Add ¾ cup of the olive oil, the oregano, garlic, parsley, salt, and pepper. Cover and steep for at least 1 hour.

Wash and dry the fish inside and out. Using a sharp knife, cut several slashes into each side. Squeeze the juice from the remaining lemon into a bowl, add the remaining ¼ cup of oil, salt, and pepper, and rub the mixture all over the fish.

Heat the flat plate of an outdoor grill for 10 minutes, add the fish, and cook for 3 to 4 minutes on each side, until charred and cooked through. Alternatively, use a large, heavy skillet or stove-top grill pan. Transfer to a large, warm platter, pour the dressing over it, and let rest for 5 minutes before serving.


Bon Appetite!

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