Grilled Fish with Citrus Herb Crust
The New Sonoma Cookbook by Connie Gutterson.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1/2 cup fresh herbs (minced)
- 4 fish fillets (fish of your choice, about 3/4 inch thick)
- salt & pepper
- 1 tbsp lemon zest
- 1 tbsp orange zest
- 2 tbsp olive oil
Instructions
- 1
Preheat your grill — medium-low heat on one side and high heat on the other side.
- 2
To mince the herbs, you can do this by hand with a chef's knife, or place the herbs, zests and olive oil in your food processor and give it a few whirls.
- 3
Pat fish dry with paper towels, and season both sides with salt and pepper. On a large plate, mix together the chopped fresh herbs, lemon, orange zest, olive oil and a little salt and pepper.
- 4
Generously coat both sides of the fish with the herb mixture and allow the fish to marinate for 10 minutes. Place the fish over the medium-low heat side of the grill, cover and cook for 4 minutes. Flip the fish, cover and cook for 4 minutes more, or until the fish flakes easily when poked with a fork. Just before serving, squeeze a little lemon juice or orange juice on top of the fish.