Thursday, December 6, 2012

Lemon Fish with Caper Sauce

When we went to our local fish guy the other day, we talked about black drum which is a fish local to this area.  I decided I would try this mild, white fish today and it was supremely fresh.  I used a recipe calling for halibut and substituted the black drum.  The fish was rubbed with a paste of olive oil, parsley, lemon zest, salt and pepper before going on the grill.  Once the fish was just done, it was topped with a lemon caper sauce before serving.  I think part of what made this dish so wonderful was the freshness of the fish...all the other ingredients just complemented the delicate flavor of the fish.



Lemon Fish with Caper Sauce
Makes 4 Servings

For the paste:
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh Italian parsley
1 teaspoon grated lemon zest
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

4 fish fillets, about 6 ounces each (recipe calls for halibut, I used black drum)

For the sauce:
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons finely chopped oil-packed sun-dried tomatoes
2 tablespoons capers
1 tablespoon finely chopped fresh Italian parsley
1/2 teaspoon granulated sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt

To make the paste:
In a small bowl whisk together the paste ingredients.

Rub the fish fillets on all sides with the paste.  Cover with plastic wrap and refrigerate until ready to grill.

To make the sauce:
In a small bowl whisk together the sauce ingredients.  Set aside at room temperature.

Grill the fillets over Direct High until the fish is just opaque at the center and slightly firm to the touch, 8 minutes, turning once halfway through grilling time.  Remove from the grill and serve warm with the sauce spooned on top.


Adapted from Weber's Big Book of Grilling

Our rating:

No comments:

Post a Comment