Ingredients with Measurements:
- 4 (6-ounce) fish fillets (such as salmon, trout, or tilapia)
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 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
- Basting brush
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic, parsley, thyme, and rosemary.
3. Season the fish fillets with salt and pepper on both sides.
4. Brush the herb mixture onto both sides of the fish fillets.
5. Place the fish fillets on the grill or grill pan and cook for 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
6. Baste the fish with the herb mixture while cooking.
7. Remove the fish from the grill or grill pan and let rest for 2-3 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 18g
Carbohydrates: 2g
Protein: 26g
Substitutions for ingredients:
- Canola oil or vegetable oil can be used instead of olive oil.
- Lime juice can be used instead of lemon juice.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add sliced lemon or lime to the grill for extra flavor.
- Use different types of fish or seafood, such as shrimp or scallops.
- Add red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure the grill or grill pan is well-oiled before cooking the fish to prevent sticking.
- Let the fish rest for a few minutes before serving to allow the juices to redistribute.
- Use a fish spatula to flip the fish fillets to prevent them from falling apart.
Storage instructions:
Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the fish in the microwave or oven until heated through.
Presentation ideas:
Serve the fish with a side of grilled vegetables or a salad.
Garnishes:
Garnish with fresh herbs or sliced lemon or lime.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Grilled vegetables, roasted potatoes, or a green salad.
Troubleshooting advice:
If the fish is sticking to the grill or grill pan, make sure it is well-oiled before cooking. If the fish is falling apart, use a fish spatula to flip it gently.
Food safety advice:
Make sure the fish is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Grilled fish is a popular dish in many cultures, including Mediterranean and Asian cuisines.
Flavor profiles:
The lemon and herbs add a bright and fresh flavor to the fish.
Serving suggestions:
Serve the fish hot off the grill for the best flavor and texture.
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