We like fish in general and I am purposing from here on out, to have it more frequently. Especially with all the protein, vitamins B, D and omega 3 fatty acids fish provides, we should be eating it at least once a week. Brain food, that is what fish is and, I could sure use more of that! In the past when we do have fish, it is a “nice” meal. “Nice” as in birthday or anniversary. Normally, I spread homemade butter (from Buttercup’s cream) on top with a little squeeze of lemon juice on it and into the oven it goes!
With the summer heat upon us and trying desperately to give the air conditioner a break, I have been trying grilled recipes much more this summer. Grilled fish just took a “nice” meal to a new level. My family really enjoyed this and although I grilled 5 lbs of fish, there were no leftovers!
I buy all my herbs, spices and real salt from Wilderness Family Naturals because they are organic, natural and excellent quality.
Fish is a blank canvas for your favorite toppings, so why not give this one a try?
- 1 1/2 lbs fish fillets wild caught - thawed if frozen is used
- 1/4 c lemon juice
- 2 tsp rosemary
- 1/4 c olive oil
- 1/2 tsp each salt and pepper
- 1 c. diced tomatoes
- 1 Tbsp basil
- 1 Tbsp raw apple cider vinegar
Mix all the marinade ingredients - lemon juice, rosemary, olive oil, salt, pepper - together and pour over fish.
Gently turn the fillets to make sure all sides are coated well.
Refrigerate at least 1 hour.Before or during the grilling of the fish:
Mix diced tomatoes, basil and raw apple cider vinegar together in a small saucepan and heat thoroughly.
If fillets are thin, line the grill with foil.
Preheat the grill and place fish on the grill.
Grill until flaky, about 5 -10 minutes, turning the fillets once.To serve:
Place fillet on plate and spoon topping over the fish.
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