Grilled Fish with Citrus Vinaigrette
It doesn't get much easier than this! A fresh and peppery fish recipe.
Ingredients
- 1½ lb fillet sea bass with skin (or striped bass, red snapper, or yellow perch)
- Coarse sea salt, about ½ tsp. (2.5 ml) salt for every6 oz. (170 g) fish
- 1 tsp lemon zest, grated
- 1 tsp orange zest, grated
- Juice of ½ lemon
- Juice of ½ orange
- Salted capers, rinsed, OR caperons (large capers), cut in half
- Extra virgin olive oil
- 1 tsp Lemon Pepper blend, ground
Method
-
1
Place fillets in a large dish. Sprinkle with salt on both sides. Cover and refrigerate 20 to 30 minutes.
-
2
Rinse fish well in cold running water. Dry well. Slice into four portions. Rub with oil.
-
3
In a frying pan (or on the barbecue) grill fish over high heat approximately 3 minutes on either side.
-
4
Combine citrus zest, juice, capers, olive oil and pepper.
-
5
Serve accompanied with vinaigrette sauce and sautéd watercress.
