I don't know about where you live, but here in the South it's HOT! Too hot to cook hot! I would normally do this in a 425F oven, however my oven is not getting turned on again until the temps drop significantly, so dinner comes from the grill.
The joys of living at the coast include the ready availability of amazingly fresh fish, so I bought some beautiful fresh caught grouper at my local fish market and cut it up. I used a 1/4 size baking sheet lined with foil, and it held enough fish for 6 people.
Drizzle some olive oil on the foil and lay the fish on top. Season the fish w/ kosher salt & pepper. Throw some sliced garlic on top and around the fish. Feel free to splash some white wine around the fish too if you are drinking it while cooking.
Throw some halved cherry tomatoes on top (stop throwing things!), a handful of olives, some cut up fresh herbs (thyme, chives, basil, parsley). Lay some lemon slices on top of the whole shebang and drizzle with more olive oil and a bit more kosher salt if you like.
Heat the grill and close the lid. The fish is done when it is firm and opaque. My grouper took about 12 minutes - your mileage may vary.
Carefully plate and spoon the delicious lemon garlic sauce over the fish.
This was easy, healthy and delicious!
Cook's Note: Works equally well with grouper, halibut, tilapia, cod or any firm white fish.
The joys of living at the coast include the ready availability of amazingly fresh fish, so I bought some beautiful fresh caught grouper at my local fish market and cut it up. I used a 1/4 size baking sheet lined with foil, and it held enough fish for 6 people.
Drizzle some olive oil on the foil and lay the fish on top. Season the fish w/ kosher salt & pepper. Throw some sliced garlic on top and around the fish. Feel free to splash some white wine around the fish too if you are drinking it while cooking.
Throw some halved cherry tomatoes on top (stop throwing things!), a handful of olives, some cut up fresh herbs (thyme, chives, basil, parsley). Lay some lemon slices on top of the whole shebang and drizzle with more olive oil and a bit more kosher salt if you like.
Heat the grill and close the lid. The fish is done when it is firm and opaque. My grouper took about 12 minutes - your mileage may vary.
Carefully plate and spoon the delicious lemon garlic sauce over the fish.
This was easy, healthy and delicious!
Cook's Note: Works equally well with grouper, halibut, tilapia, cod or any firm white fish.
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