Grilled Fish
Prep Time
Price Per Serving
Cooking Mode
450 g (1 lb) lb firm fish fillets mahi-mahi tuna tilapia or other
60 mL (¼ cup) cup olive oil
10 mL (2 c. thé) tsp chopped fresh dill
5 mL (1 c. thé) tsp lemon zest
To taste salt
1 lemon juice only
450 g (1 lb) lb firm fish fillets mahi-mahi tuna tilapia or other
60 mL (¼ cup) cup olive oil
10 mL (2 c. thé) tsp chopped fresh dill
5 mL (1 c. thé) tsp lemon zest
To taste salt
1 lemon juice only
Directions
1Marinate fish for 30 minutes to two hours in olive oil, dill, lemon zest and salt.
2Grill fillets over medium heat for a few minutes on each side.
3Sprinkle with lemon juice and serve.
Tips
1
Tip from your Aide-gourmet: : Do not use citrus juice in marinades. Rather than tenderizing, it does the exact opposite, "cooking" the fish. And yet... Citrus flavours truly enhance the taste of fish. By using the zest of lemons, limes, oranges or grapefruits to season raw fish and then sprinkling on the juice after cooking, you have the best of both worlds! Opt for firm fish for the barbecue so that it does not fall apart when you handle it with tongs. If you wish to grill lean fish, place it in a foil package first.
Disclaimer
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Personal Note
Personal Note