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Fish Fillets with Lemon-Parsley Sauce

Parsley Sauce:
1/2 cup chopped parsley
1/3 cup olive oil
1 1/2 teaspoons finely-grated lemon zest
3 tablespoons freshly-squeezed lemon juice
2 tablespoons capers -- drained
Salt -- to taste
Freshly-ground black pepper -- to taste

2 pounds fish fillets (such as cod, catfish, hake, halibut, haddock or monkfish)
2 tablespoons olive oil - (to 3)
Salt -- to taste
Freshly-ground black pepper -- to taste

To make parsley sauce: In small bowl, whisk together parsley, oil, lemon zest, lemon juice, capers, salt and pepper. Cover. Refrigerate at least 1 hour and up to 8 hours.

To prepare grill: Prepare charcoal fire or preheat a gas grill for direct grilling over high heat. If you do not have grill basket, lay piece of oiled, heavy-duty aluminum foil -- slightly larger than fish -- on grill. Poke several holes in foil.

To grill fish: Using pastry brush, generously coat both sides of fish with oil. Season with salt and pepper. Place fish on grill -- in grill basket or on foil. (Note: If fish has skin, place it skin-side down.) If using grill basket, turn fish once during grilling; if using foil, do not turn it. Grill until fish flakes when poked with fork but is still a bit opaque in center. (Note: Grilling time will vary according to thickness of fillets but should not take longer than 12 minutes total.)

To serve: Transfer fish to platter. Drizzle with some parsley sauce. Serve with additional sauce on side.

This recipe yields 4 servings.

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