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Ингредиенты
- 1/2 c. minced parsley
- 1/3 c. extra virgin olive oil
- 1 1/2 tsp finely-grated lemon zest
- 3 Tbsp. freshly-squeezed lemon juice
- 2 Tbsp. capers liquid removed Salt to taste Freshly-grnd black pepper to taste
- 2 lb fish fillets (such as cod, catfish, hake, halibut, haddock or possibly monkfish)
- 2 Tbsp. extra virgin olive oil - (to 3) Salt to taste Freshly-grnd black pepper to taste
Инструкции
- To make parsley sauce: In small bowl, whisk together parsley, oil, lemon zest, lemon juice, capers, salt and pepper. Cover. Chill at least 1 hour and up to 8 hrs.
- To prepare grill: Prepare charcoal fire or possibly preheat a gas grill for direct grilling over high heat. If you don't have grill basket, lay piece of oiled, heavy-duty aluminum foil - slightly larger than fish - on grill. Poke several holes in foil.
- To grill fish: Using pastry brush, generously coat both sides of fish with oil. Season with salt and pepper. Place fish on grill - in grill basket or possibly on foil. (Note: If fish has skin, place it skin-side down.) If using grill basket, turn fish once during grilling; if using foil, don't turn it. Grill till fish flakes when poked with fork but is still a bit opaque in center. (Note: Grilling time will vary according to thickness of fillets but shouldn't take longer than 12 min total.)
- To serve: Transfer fish to platter. Drizzle with some parsley sauce. Serve with additional sauce on side.
- This recipe yields 4 servings.
- Barbecue and Grilling" by Al Roker"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 4 servings | |
| Calories 447 | |
| Calories from Fat 269 | 60% |
| Total Fat 30.31g | 38% |
| Saturated Fat 4.53g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 322mg | 13% |
| Potassium 811mg | 23% |
| Total Carbs 0.78g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.11g | 0% |
| Protein 41.17g | 66% |
