June 01, 2017
Dinner, Main Dish, Fish,
Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Summer, Weeknight Meals, Grilling (Outdoor), Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy more
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"Recipe source: Saveur (Summer 2016)
Original recipe calls for fish that is unavailable to me such as perch, carp or bass) so I am using trout or another freshwater fish."
In a cup or bowl combine the first 3 ingredients (-jalapenos) and set aside.
Prepare grill to medium high heat (450 degrees) and oil a fish grilling basket with 1 tablespoon of olive oil. Rub 2 tablespoons of olive oil and the salt all over the fish and place in grilling basket.
Place the fish, skin side up, on the grill and sprinkle with half of the jalapeño mixture. Grill, uncovered, until golden, about 4 -5 minutes. Flip he fish and drizzle with remaining olive oil and then sprinkle with the remaining jalapeño mixture and grill for 4-5 minutes more or until the skin is crispy.
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