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!
In the following recipe, I have linked to products from my affiliate partners that I personally use and recommend.
Grilled Tomato-Basil Fish
Yield 6 servings
- 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
I buy all my real salt and spices from my affiliate partner, Starwest Botanicals, because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.
- 1 c. diced tomatoes
- 1 Tbsp basil
- 1 Tbsp raw apple cider vinegar - I use Bragg's brand
- 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.
- Place fillet on plate and spoon topping over the fish.