Easy Grilled Fish

Easy Grilled Fish

Who says you don’t have time to make dinner, I have waited in line at Shake Shack longer than it takes to make this!

Sometimes a cooking vessel can make all the difference when making a meal. The pan that has changed my life is a small, oval shaped, stainless, bbq grill tray. I started using this to broil single or double servings of food and the results are always amazing and the path of least resistance to cooking and cleaning up after. One pot or one pan cooking is always appealing because it’s self contained, all of your ingredients marry with minimal effort and cleanup is a snap. I love to use the broiler in the oven which allows for browning while a sauce is being made from the other ingredients surrounding your protein. Though we are talking about an easy and tasty fish recipe, this is also about the process of combining simple flavors that will blow your guests away. Or blow your own mind if eating for one!

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Course Main Course
Cuisine American
Keyword dinner, easy, fish, Grill
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2

Ingredients

  • 1 lb Of your favorite fresh fish Filet My favorites are, Sea Bass, Snapper or Barramundi.
  • 1 Large shallot or quarter of an onion
  • 3 Cloves of garlic less or more depending on your taste
  • 3-4 Fresh, tomatoes cored and diced
  • 1 Lemon
  • 2-3 Splashes of olive oil
  • Herbs; dill, thyme, parsley, oregano Or whatever is fresh and your favorite. You can’t mess this up.
  • Salt and pepper to taste.

Instructions

  • Turn oven on broil- high
  • Grab your grill trays and the fish, whichever fish you like. Keep in mind, the more you crowd your tray or pan, the more steam it will make during the cooking process, this leads to less browning and more boiling. Remember, you can always divide this dish into two trays or if you don't have multiple trays, use a shallow pan or baking dish.
  • Next, pour a nice splash of olive oil in your tray. If your fish is a filet with the skin on, score your skin, with a few 1’’ slits.
  • When cooking a light fish, I season with salt, pepper and a light sprinkle of chili powder, my favorite being scotch bonnet powder with cayenne as a substitute. When seasoning anything, sprinkle from up high to get even distribution and also rub a bit of seasoning into the slits. Turn fish over and do the same. Rub your fish around in the oil and Lay your filet skin side up in your tray.
  • Next, in a mixing bowl add chopped shallot or onion, the tomatoes, minced garlic and chopped herbs, ideally fresh herbs if they are available and some zest from a lemon. I tend to use parsley, thyme, oregano and dill. In your bowl give a thorough mix and add a splash of olive oil and salt and pepper. Season lightly with each step to build on the flavor.
  • Spoon this mixture around your fish and a bit on top but spread out so you see the fish with bits of mixture throughout. We want the top to brown so leave the fish skin upright and exposed to the heating element. Place your oven grates in the middle rack and turn your broiler on high. Once the oven is heated and the broiler is at temperature, place your trays in the oven on the middle rack, close the door, and let the magic happen.
  • Turn your oven light on if you can and monitor it through the process. This should take about 10 min depending on the thickness of your fish and your preferred cooking temperature of the fish. I love to pull my fish just slightly underdone since it will still continue to cook after its out of the oven. I always buy the freshest fish at the market for this reason. I love these trays so much I bring them straight to the table and serve with slices of lemon. Enjoy!

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