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Karen Lee’s Marinade
For one pound of fish
2 teaspoons freshly squeezed lemon juice
3 tablespoons of extra virgin olive oil
½ teaspoon salt
1/8 teaspoon black pepper
2 cloves of garlic, crushed
A few sprigs of fresh rosemary, tarragon or thyme
Marinate no more than 2 hours.
Baste the fish in the marinade a few times during those 2 hours.
Heat a grill for 10 minutes if it is a gas grill. If it is a charcoal grill, then just let the fire burn down for 20 or so minutes.
Crunch up a piece of paper towel and dip it in pure olive oil or peanut oil.
Take a pair of tongs and go over the grill with the oil soaked paper towel.
Put the fish on the grill immediately after and don’t move it for 3 – 5 minutes.
Whatever it takes to establish a crust then flip it. Grill for another 30 seconds.
Remove from grill with a wide spatula using a jiggling motion (so as not to leave any of the crust on the grill).
Put on a plate and drizzle with olive oil, a little lemon juice and sprinkling of salt.
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2009 or 2010
