Fall is in the air. Before it starts getting too cold to grill outside, I will feature two recipes for the grill. The first dish is a grilled redfish. If redfish is not available, substitute thick cuts of catfish or tuna.
2 pounds Redfish Fillets
3 Lemons
4 tablespoons fresh Rosemary, coarsely chopped
1/2 tablespoon Salt
2 teaspoons cracked Black Pepper
1 tablespoon Garlic, minced
4 cup Chardonnay
1 tablespoon Extra Virgin Olive Oil
Zest the lemons, then juice them. In a large bowl, combine lemon zest and juice with rosemary, salt, pepper, garlic, Chardonnay and olive oil. Mix together and add the fish. Marinate for at least 30 minutes. Meanwhile, prepare the grill. Allow the cooking surface to get nice and hot. This is especially important for fish. If the grill is not hot, hot, hot, the fish will stick and fall apart. If you are using a fish grilling basket, make sure the basket is hot before adding the fish. Grill fish 2 to 3 minutes on each side. Remove from grill. Heat remaining marinade, simmer for 2 minutes, skim the top and pour over the fish before serving.
Enjoy!!!
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