Healthygrilledherbedfish Recipes

HEALTHY GRILLED HERBED FISH

Healthy Grilled Herbed Fish image

A little dish I created a couple of years back. Extremely healthy. The fish turns out really moist, and the juice is out of this world. I usually add a little more garlic, but I am CRAZY about garlic. Has become such a staple with my family that it is requested for at least once a month. Don't worry about adding any salt, I personally feel that it isn't needed. The herbs and juices mixed together makes it all natural and tasty enough. But if you feel some salt is lacking, just sprinkle a little before digging in. ENJOY!

Provided by KitchenManiac

Categories One Dish Meal

Time 25m

Yield 1 serving(s)

Number Of Ingredients 11

Ingredients

1 fish fillet (firm)
1/2 ripe tomatoes, sliced
2 cloves garlic (Finely Chopped)
1/4 white onion (Ringed)
1 teaspoon ginger juice
1/2 teaspoon olive oil
1/2 tablespoon oregano
1/2 tablespoon basil
sprinkle cracked black pepper
1/4 orange
1/4 lemon

Steps:

Cut a piece of tin foil big enough to wrap round the fish twice.
Brush the middle portion of foil with olive oil.
(Where the fish will sit on top) Place the fish fillet on top of the greased foil.
Rub ginger juice into fish.
Sprinkle a pinch of pepper on top of fillet.
Spread the Oregano and Basil evenly over the top of fillet.
Sprinkle the finely chopped garlic over the top of herbs.
Rest the tomato slices on top.
Arrange the Onion rings over the fillet.
Squeeze the juice of both the orange and the lemon over the whole fillet.
Grate the zest of both the orange and lemon on the top.
Wrap up the fish with all the ingredients in the foil.
Place the envelope in the grill and grill at 400F for 20 minutes.
Turn the grill off and let it sit in the grill for another 10 minutes.
Remove the envelope, cut an "X" on the top, place on plate and serve.

HERB-RUBBED GRILLED FISH

Herb-Rubbed Grilled Fish image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 1h15m

Number Of Ingredients 13

Ingredients

3 bulbs fennel, fronds separated, bulbs cut through core into 1-inch wedges
2 teaspoons whole black peppercorns
2 teaspoons whole pink peppercorns (available at penzeys.com)
4 cloves garlic, peeled
1/2 cup packed fresh flatleaf parsley leaves
1/4 cup extra-virgin olive oil, plus more for brushing
1 whole striped bass or snapper (3 3/4 to 4 pounds), cleaned
2 cups mixed herb sprigs and other aromatic greens, such as mint, celery leaves, oregano, and parsley (optional)
Coarse salt and freshly ground pepper
12 habanero or other colorful chiles, for serving (optional)
Lemon slices, for serving
Grilled Potatoes, for serving
Mixed Herb Sauce, for serving

Steps:

Using a mortar and pestle, crush 1/2 cup fennel fronds, black and pink peppercorns, garlic, and parsley to a paste. (Or pulse in a food processor.) Stir in 2 tablespoons oil. Rub mixture over fish, inside and out; stuff fish with more fennel fronds, herb sprigs, and greens. Cover with plastic wrap; let stand 30 minutes.
Preheat grill to medium. Season fish generously with salt and pepper. Brush a fish-grilling basket with oil; place fish inside and secure. Grill, covered, turning once, until fish is opaque and flakes when tested with the tip of a knife, 20 to 25 minutes.
Meanwhile, toss fennel bulbs and chiles in a bowl with salt and remaining 2 tablespoons oil. Grill until fennel and chiles are lightly marked and tender (if they start to burn, shift to a cooler area of grill). Arrange fish on a platter; surround with lemon, potatoes, fennel, and chiles (chiles should be eaten with caution). Drizzle with herb sauce; serve immediately.

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