Make this tonight!!
There are many dishes on here that I share because I enjoy them and hope you might, too, but this one is really special. Its flavor combinations of citrus, herb, and smokiness are a triple threat!
This recipe is simple, coming together in less time than it takes to light a charcoal grill and about the same amount of time that it takes to light a gas one. It's tasty and involves few ingredients, and I am all about getting the mileage out of simple, flavorful ingredients rather than fussing with an ingredient list that's often longer than my weekly grocery list. It's also fairly quick, which is perfect for those nights when you don't feel like doing much prep work. In fact, our charcoal took longer to light than the actual cooking time of the fish.
You can thank the staff at Everyday Food for this recipe, and it can be found online or in the June 2012 issue. It's a perfect summertime grilling treat, and it had both Drew and me wanting more and discussing how we eat better at home than most of us can eat dining out. Gotta love those recipes that make you feel like you've created a star dish! I'm posting the recipe below, as is, and also linking to the webpage for a printable version.
Grilled Fish with Citrus
from Everyday Food, June 2012
Salt and pepper
Fresh herbs (such as cilantro, basil, or mint)
Flavored butter (below)
- Set up grill for indirect cooking and heat to medium-high. Clean and lightly oil hot grill. Season fish with salt and pepper. Arrange sliced citrus on cooler side of grill and top with some fresh herbs and fish; dab flavored butter on fish. Cover and cook until fish is opaque in center (no need to turn), 20 to 30 minutes.
Mash together 1 stick unsalted butter; 1/2 teaspoon grated orange zest; 2 teaspoons fresh orange juice; 1/4 teaspoon cayenne pepper; 1 clove garlic, minced; 2 tablespoons chopped cilantro; and 1/2 teaspoon coarse salt.
Squeeze of Flavor
Grill salmon over citrus, then serve the charred slices and more fresh wedges with the fish.
- We used salmon for this, but any firm fleshed fish would be OK for grilling.
- I used basil and mint leaves
- I did NOT use cilantro in the butter, but subbed in a little dried parsley.
- Since I just made enough for Drew and me to have one serving each, we used about 1 1/2 oranges.