Ingredients with Measurements:
- 4 fish fillets (such as salmon, trout, or tilapia)
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 cup fresh herbs (such as parsley, basil, and thyme), chopped
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey, and fresh herbs.
2. Season fish fillets with salt and pepper, then place them in the marinade. Make sure the fish is fully coated with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
4. Preheat grill or grill pan to medium-high heat.
5. Remove fish from the marinade and discard any excess marinade.
6. Grill fish for 3-4 minutes per side, or until cooked through.
7. Serve hot with additional fresh herbs and lemon wedges, if desired.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 250
Total fat: 14g
Saturated fat: 2g
Cholesterol: 70mg
Sodium: 150mg
Total carbohydrates: 3g
Dietary fiber: 0g
Sugar: 2g
Protein: 27g
Substitutions for ingredients:
- Instead of fresh herbs, you can use dried herbs.
- You can use any type of fish fillet that you prefer.
Variations:
- Add chopped chili peppers to the marinade for a spicy kick.
- Substitute lime juice for lemon juice.
- Use a different type of mustard, such as whole grain or spicy brown.
Tips and tricks:
- Make sure the grill or grill pan is well-oiled before cooking the fish to prevent sticking.
- If using a charcoal grill, make sure the coals are evenly distributed before grilling.
- Use a fish spatula to flip the fish fillets on the grill.
Storage instructions:
Leftover grilled fish can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the fish in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the grilled fish on a bed of greens, such as arugula or spinach, and garnish with additional fresh herbs.
Garnishes:
Fresh herbs and lemon wedges.
Pairings:
- Serve with a side of roasted vegetables, such as asparagus or Brussels sprouts.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Garlic mashed potatoes
Troubleshooting advice:
- If the fish is sticking to the grill, make sure the grill is well-oiled and the fish is fully coated with the marinade.
- If the fish is overcooked, reduce the cooking time on the grill.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Store leftover fish in the refrigerator and consume within 2 days.
Food history:
Grilling fish is a popular cooking method in many cultures, including Mediterranean and Asian cuisines.
Flavor profiles:
The fresh herb marinade adds a bright and herbaceous flavor to the grilled fish.
Serving suggestions:
Serve the grilled fish as a main course for a summer dinner party or a weeknight meal.
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