Grilled Fish

Last updated: Friday November 23, 2012

MARINADE

Combine to form Italian vinaigrette:

-           1/2       cup                  wine vinegar

-           1/2       cup                  olive oil

1          -           tablespoon       oregano (fresh or dried)

1          -           tablespoon       basil (fresh or dried)

-           1/4       teaspoon          sugar

1          -           clove                garlic

-           1/8       teaspoon          pepper

1          -           teaspoon          Dijon mustard

Add to the Italian vinaigrette:

-           1/2       cup                  white wine

 

FISH

1          -           pound              fish steak or fillet (halibut, salmon, swordfish)

 

For steaks:
A)  Marinate fish for 1/2 hour.
B)  Grill fish over medium heat until it flakes with a fork.
C)  Steaks may be turned
D)  Baste with marinade.

For fillets:
A)  After marinating fish for 1/2 hour, place fillets on grill, skin side down.
B)  Grill fish over medium to low heat until it flakes with a fork.
C)  Do not turn fillets. Skin should keep fish from burning. 
D)  Baste with marinade.

Theo and Nancy Black