Sunday, May 5, 2013

Grilled Black Gill Rockfish

This week's Siren SeaSA drop, black gill rockfish. We got a drop of the same from them last month and this one proved to be just as delicious. However since the Big Green Eggs are out and already pressed into the warm weather service, I just had to grill the fillets this time. Since there was no skin, I took the same approach that I take with most fillets I grill: cooking them on a foil platter with fresh herbs, lemon slices underneath and seasoned with olive oil, salt, and pepper, cooking them until the color changes and the meat starts to flake easily. Very reliable, nothing sticks to the grill, and the flavor is enhanced with the smokiness of the wood, in this case, apple.

1 pound fresh black gill rockfish (or other solid white fish)
1 lemon, sliced very thinly
several fresh thyme twigs
1/4 cup extra-virgin olive oil
fresh cracked black pepper

Fashion a small plate from tin foil just larger than the dimensions of the fillet. Drizzle some of the oil on the foil then lay out the lemon slices and thyme twigs as a bed for the fillet. Place the fillet on the herbs drizzling some more oil along with the salt and pepper.
On a prepared grill, lay the foil on the grate and cover the grill, cooking until the fillet has changed color and starts to flake; there's no need to turn the fish at all while it cooks. For a light fish like this I find it takes about 6-7 minutes though your mileage may vary. Try not to overcook but make sure not to undercook. Obvious flaking will almost always guarantee that the fish is done.
Remove from the grill, lift off of the foil and serve.

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