This is another recipe from the cookbook that came with our grill. We are making an effort to eat healthier and include more fish and wild salmon. I adapted the recipe only slightly.
We made this recipe again later using wild salmon from the grocer’s frozen section, and that was good, too. For me to say any fish was good is a new statement for me. I’ve never liked fish all that much. Fish is just so fishy!
The original recipe calls for dry vermouth. Since I prefer to recommend only what we’ve actually tried, I’m sharing my new recipe version without the alcohol. Besides, who wants to bump into a fellow church member at a liquor store when getting recipe ingredients?
Confession time! That DID happen to me in Georgia when I was making home-made vanilla extract. The church member in question, a female, was as quick as I was to say hello without explanation and move on! Clearly, we both were embarrassed.
When we grilled this fish, it was a busy weekend. Fun Son and ID Diva were visiting and bustling about the kitchen like hungry lions. With everything happening quickly, I forgot to take in-process pictures. But, it’s very basic and simple. Pat the fish dry and sprinkle both sides of all fish pieces with the seasonings mixture.
When your grill is heated to medium, place fish on the grill. Brush fish with lemon garlic butter sauce. Cook for five minutes, then turn fillets to the other side. Brush that side and grill for five more minutes.
It is very easy!
Here’s your recipe to print and/or share!
- 4 fresh fish fillets
- Dry Seasonings:
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons black pepper
- 1 teaspoon chili powder
- 2 cloves garlic, minced
- 2 Tablespoons melted butter
- 1 teaspoon lemon zest.
- Pat fish dry with paper towels.
- Combine dry seasonings ingredients and stir to blend.
- Add minced garlic and lemon zest to melted butter and set aside.
- Sprinkle both sides of fish pieces with dry seasonings mixture.
- Heat grill to medium.
- While grill is heating, mix melted butter, minced garlic, and grated lemon zest.
- Place fish pieces on hot grill and brush with butter sauce.
- Cook on medium heat for 5 minutes.
- Flip fish to other side and brush with remaining sauce. Cook for 5 minutes.
- Remove from heat, and check for solid white flesh.
To check for done-ness, I cut HH’s fish in half and took a closer look. It was perfectly done and delicious!
Yesterday morning, we (you and I) were graced with a comment from Fun Son on “The Guy” Pork Chop Recipe post. The night before, I sent him the link to my Quick Prep New Potato Salad recipe upon his request. I guess that’s how he discovered the post with his pork chop marinade recipe. Yikes, he read my secret! I’ll have to be more careful with sly substitutions from now on! (Wink and Ha!)
You probably know by now how much we like our new grill! Do you have a trustworthy grill?
I won’t mention that it’s Friday the 13th (except I just did). I’ll just say plain old, regular Happy Friday! 🙂
I’m sharing this recipe at Metamorphosis Monday.