- halibut, tilapia, mahi-mahi, or other white fish one piece per person
- 3/4 cup olive oil
- 1/4 cup lemon juice
- 2 tsp. coarse ground black pepper
- 1/2 tsp. cayanne pepper
- 2 T garlic puree (or slightly less garlic powder)
- 1 T dried basil, or 1 cup finely chopped fresh basil
- Thaw the fish completely in refrigerator if frozen. Mix marinade ingredients. Put fish in Zip-loc bag or plastic container with a snap-tight lid, arranging it in a single layer. Pour marinade over and marinate in refrigerator for 2-3 hours. (Turn it over a few times if you’re home. Don’t marinate it too much longer than this or the marinade will start to “cook” the fish.)
- When you’re ready to cook, take the fish out of the fridge and let it come to room temperature. Oil the grill grates generously with oil poured on to a paper towel, or use a non-stick spray made for the grill. Turn grill on to high and preheat while the fish comes to room temperature.
- Turn the grill to medium-high when you are ready to put the fish on (or for a charcoal grill, you can only hold your hand there for a few seconds when it’s hot enough to cook fish.) To get grill marks, lay the fish diagonally across grill grates; after first grill marks appear (about 3 minutes) rotate fish so it’s laying diagonally the other way. After about 6 minutes carefully turn fish over to cook the other side.
- Total cooking time for grilled fish is about 10 minutes per inch of thickness, but the best way to test is by lightly pressing on the fish with your finger; it should feel firm but not hard to the touch when it’s done.
Serves 4-6 | Recipe www.kalynskitchen.com