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Grilled Perch with Sage
2 whole Perch - (15 oz ea) -- gutted and scaled
Freshly ground black pepper
Olive oil -- for grilling
10 sprigs Fresh sage
3 Italian tomatoes -- split lengthwise,
oiled and seasoned with salt and pepper
6 slices Zucchini -- oiled, and
seasoned with salt and pepper
1 tablespoon Olive oil
Preheat the grill.
Using a sharp knife, make 3 to 4 slits into the flesh of each perch on both sides. Oil and season. Stuff 5 sprigs of sage into the cavity of each perch. Place the perch on the grill and cook for 4 minutes, flip and place the tomatoes and zucchini on the grill. Cook for 4 minutes, flipping the tomatoes and zucchini as needed. Transfer to serving plates and drizzle with olive oil.
This recipe yields 2 servings.