| 2 oranges, peeled and segmented | |
| 1 lemon, peeled and segmented | |
| 1 serrano chile, very thinly sliced | |
| 1 shallot, very thinly sliced | |
| Salt to taste | |
| 4 skin-on fish fillets, such as Alaskan pollock, barramundi, John Dory, red snapper, salmon or trout | |
| 2 Tbsp. extra-virgin olive oil | |
| 2 tsp. red wine vinegar |
| 1. | Combine orange and lemon segments, chile, shallot, and salt to taste in a colander. Let mixture sit while you cook the fish. |
| 2. | Prepare a charcoal grill, concentrating the hot coals onto one side of the kettle. Season fillets with salt. Place the fish, skin-side down, over the hottest part of the fire, leaving them there until the edges begin to crisp, about 2 minutes. To finish cooking, rotate the grill grate so the fish sits opposite the hot coals. Cover the grill and continue to cook for another 8-10 minutes, until fish is cooked through. |
| 3. | Transfer the draining citrus mixture into a bowl and gently stir in vinegar and olive oil. |
| 4. | Use a fish spatula to remove the fish from the grill and place them on a warm plate. Serve the fillets immediately with the marinated citrus salad. |
Summer is around the corner and that means it’s time to fire up the grill! This versatile and delicious recipe for Grilled Skin-on Fish Fillets with Marinated Citrus Salad from chef Barton Seaver works for fillets of your favorite fish, whatever it may be.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply
You must be logged in to post a comment.