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Heat your grill (salamander) to a medium-high heat.
Dry the fillets of fish with paper towel and place them on an oiled tray (non stick is ideal).
Season with salt & pepper and cook for about 5 minutes, depending on the size and thickness of the fillets.
In a pestle & mortar crush your choice of fresh chopped herbs with
virgin olive oil and a touch of balsamic vinegar. Drizzle over the
fillets just before serving.
It's always a good idea to keep checking the fish in order to avoid over-cooking.
- Whole fish gutted 450gram per person
Fish fillets 180-200grams per person
Salt & pepper
Publication Date: January 28, 2015.