Grilled

Lemon-Stuffed Grilled Branzino

Photo Via: Food & Wine

Photo Via: Food & Wine

LEMON-STUFFED GRILLED BRANZINO

Instructions
Light a grill or preheat a grill pan. Season the fish cavities with salt and pepper. Stuff each cavity with sprigs of thyme and oregano and 2 lemon slices. Rub the outside of the branzino with some of the olive oil and season with salt and pepper.
Grill the branzino over high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side. Sprinkle with parsley and drizzle with remaining oil. Serve immediately,
passing lemon wedges.

Ingredients
4 one-pound whole branzino—scaled and gutted, heads and tails removed
Salt and freshly ground pepper
4 thyme sprigs
4 oregano sprigs
2 lemons—1 thinly sliced, 1 cut into wedges
3 Tbsp. olive oil
Finely chopped
parsley, for serving

 

Grilled Nova Scotia Halibut with Fresh Herbs

Photo via: Lauri Patterson / Getty Images

Photo via: Lauri Patterson / Getty Images


Grilled Nova Scotia Halibut with Fresh Herbs

Instructions
In a medium bowl, combine the shallots with the vinegar and lemon zest and let marinate at room temperature for about 30 minutes.
Light a grill or preheat a grill pan and oil it
lightly. In a glass baking dish, coat the fish with 2 tablespoons of the olive oil and season with salt and pepper.
Stir 2 tablespoons of the olive oil into the shallots.
Add the mint, tarragon, parsley, basil and
watercress, season with salt and pepper and toss gently to coat.
Grill the fish until cooked through, 3 to 5
minutes per side. Transfer the fish to plates and top the fish with the herb salad. Drizzle the remaining 2 tablespoons of olive oil around the plates and serve immediately.

Ingredients
3 shallots, thinly sliced
3 Tbsp. sherry or tarragon vinegar
Finely grated zest of 1 lemon
Six 6-ounce skinless Nova Scotia halibut fillets
Salt and freshly ground pepper
1⁄4 cup+2 Tbsp. good quality olive oil
1⁄4 cup chopped mint leaves
1⁄4 cup chopped tarragon leaves
1⁄2 cup chopped flat-leaf parsley leaves
1⁄2 cup torn basil leaves
1⁄2 cup chopped watercress leaves