Ingredients with Measurements:
- 4 dried fish (such as tilapia or catfish)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, parsley, thyme, rosemary, salt, and pepper.
3. Brush the mixture onto both sides of the dried fish.
4. Place the fish on the grill or grill pan and cook for 5-7 minutes on each side, or until the fish is cooked through and slightly charred.
5. Remove from the grill and let rest for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-14 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 14g
- Carbohydrates: 0g
- Protein: 30g
Substitutions for ingredients:
- Dried fish can be substituted with fresh fish.
- Olive oil can be substituted with vegetable oil.
- Lemon juice can be substituted with lime juice.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add minced garlic to the herb mixture for extra flavor.
- Serve with a side of grilled vegetables or a salad.
- Use different types of fish for variety.
Tips and tricks:
- Soak the dried fish in water for 30 minutes before grilling to rehydrate it.
- Brush the grill or grill pan with oil to prevent sticking.
- Use a fish basket or aluminum foil to prevent the fish from falling apart on the grill.
Storage instructions:
- Store leftover grilled fish in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover grilled fish in the microwave or oven until heated through.
Presentation ideas:
- Serve the grilled fish on a platter with lemon wedges and fresh herbs for garnish.
Garnishes:
- Lemon wedges
- Fresh herbs
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Grilled vegetables
- Salad
Troubleshooting advice:
- If the fish is sticking to the grill or grill pan, brush it with more oil.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Drying fish is a traditional method of preserving fish that has been used for centuries.
Flavor profiles:
- The combination of lemon and herbs gives the fish a fresh and flavorful taste.
Serving suggestions:
- Serve the grilled fish as a main course for a summer dinner party.
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