Those who know me, also know that I’m not a huge fan of grilling as a cooking method. I just don’t think it produces results in the accurate and consistent fashion of other techniques such as sous vide. It is fast though and an outdoor grill doesn’t heat up the house on an already sweltering day. A skin-on filet perfect for grilling as the skin protects the flesh from most of the direct heat while still allowing some caramelization. I used arctic char for this recipe, though many other types of fish would work just as well.
Time: 20 minutes
Serves: 4
Ingredients:
2 tablespoons extra-virgin olive oil
1 cloves garlic – finely chopped or grated
½ teaspoon parsley – finely chopped
¼ teaspoon kosher salt
1 pinch red pepper flakes
1 pound arctic char filet – skin on
1 teaspoon fresh lemon juice
Preparation:
Preheat your grill on medium-high.
Whisk together the oil, garlic, parsley, salt and pepper flakes.
Place char on the grill skin-side down and baste the flesh side with the oil mixture.
Grill with the lid closed for five minutes or until the fish is done to your liking.
Serve drizzled with the lemon juice.