As I am on my way to finish all the fish recipes, here it is another one. I followed it from the already well-known book “Cooking for Two” , 1996, writen by Richard Olney and Simon Wheeler. ;)) Is is an easy and fun recipe and I am sure you will like it too.
Lemon Pepper Grilled Fish
- 1 lemon
- 1 (about 700 g) whole firm white fish
- 2 tbsp lemon juice
- 2 tsp oyster sauce (you can replace it with fish or soy sauce)
- 2 tbsp olive oil (you can replace it with any cold-pressed high-temperature friendly oil)
- 2 tsp seasoned pepper
- 1 clove garlic, crushed
- 1/2 tsp sugar
- 2 tsp chopped fresh mint
- 1/4 red pepper, finely chiopped
- Using vegetable peeler, peel lemon rind very thinly, cut rind into thin strips (imo, you can also grate lemon rind and use it as such); you need 1 tbsp rind.
- Make 3 cuts on each side of fish. Combine the 1 tbsp rind, juice, sauce, oil, seasoned pepper, garlic, sugar, mint and red pepper in bowl; mix well. Rub pepper mixture into both sides of fish, cover, refrigerate 2 hours.
- Drain fish from marinade, reserve marinade. Place fish on wire rack in flameproof dish, grill until browned and tender. If your cooker doesn’t have a grill, you can always use a grill pan. Heat reserved marinade in pan, bring to boil, remove from heat, pour over fish. Serve with risoni and wild rice salad.
Enjoy your meal!
- Recipe can be prepared 3 hours ahead.
- Storage: Covered, in refrigerator.
- Freeze: Not suitable.
- Microwave: Not suitable.