Sign In | Create an Account | Welcome, . My Account | Logout | Subscribe | Submit News | Home RSS

Catch ‘em & Cook ‘em: Grill-Roasted Fish on the Half Shell

April 3, 2019
By Capt. Dick May , Pine Island Eagle


6 (7 oz) fish fillets skin and scales on, with pin bones removed

1/4 tsp kosher salt for each fillet

Scant 1/4 tsp black pepper for each fillet

Scant 1/4 tsp crushed red chili flakes for each fillet

1/2 C olive oil

1 Tbsp course sea salt

1/2 C chopped Italian parsley

2 large lemons

How to:

1. Rinse the fish fillets under the faucet and pat dry with paper towels

2. Place them on a baking sheet and season each with the kosher salt, pepper and chili flakes

3. Drizzle half of the olive oil over the fillets

4. Use your fingers to distribute the seasoning and olive oil evenly, then set aside to marinate while your grill heats up

5. Fire up your grill to medium-high setting. When the grill has reached the right temperature, place the fillets scale side down on the hot grill and do not move them (the skin will stick if you move them).

6. Cover the grill and cook for 7 to 10 minutes, until the fish is just cooked through.

7. Using a metal spatula, transfer cooked fillets to serving plates and top with equal amounts of the course sea salt, parsley and remaining olive oil

8. Cut lemons in half and squeeze the juice (through a small strainer or cheesecloth) evenly over the fish

Serves 6

Capt. Dick May is a former long-time island charter captain and cookbook author.



I am looking for:
News, Blogs & Events Web