Preheat grill on MEDIUM for 10 minutes. Brush grids with oil.
Meanwhile, combine vegetable oil or melted butter, lemon juice and salt and pepper, and brush lightly over fish fillets. Place fillets on grids, close the lid and cook for 4–5 minutes per side, turning carefully with a large spatula. The rule of thumb is 10 minutes of grilling per inch thickness of the fish fillet.
Using a fish basket makes turning a lot easier. We always grill up lemon slices to serve alongside the fish. Remove fish and serve immediately with Pico de Gallo.
Pico de Gallo: Combine chopped tomatoes, onions, jalapeño peppers, garlic and cilantro in a glass bowl. Add lime juice, extra virgin olive oil, Tabasco sauce and salt and pepper. Stir and refrigerate until ready to serve.
Cuisinez avec style grâce à ces accessoires
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Ensemble de badigeonnage de luxe
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Spatule Baron™
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Planche à découper et à servir en bambou Imperial™