Some of you may know this as Snapper John but since snapper is not always available fresh in the markets, any firm white fish will be just as delicious.
We are still enjoying the nice weather and spending pleasingly long hours out on the patio and that means enjoying grilling our meals outdoors.
This recipe is really for indoor oven cooking but I thought it would be more flavorful on the grill. Hope you try it!
Fish on the Grill
3 to 5 snapper fillets or any firm white fish
1/2 cup olive oil
1/2 vegetable oil
juice of 3 lemons
1/4 teaspoon red pepper sauce
1/2 teaspoon dried thyme leaves
1 teaspoon salt
chopped garlic to taste
1 lemon sliced
2 onions, sliced
2 tomatoes, seeded and sliced
2 bell peppers, sliced
2 cups small mushrooms, optional
In a bowl, make the marinade with the oils, lemon juice, red pepper sauce, thyme, salt and thyme. Mix well. Place fish in a a shallow dish, top with desired garlic and arrange the vegetables and lemon slices on top of the fillets. Pour marinade over the top, cover and refrigerated for 3 to 4 hours.
If using a grill basket, arrange fish with the vegetables and lemon slices on both sides of the fillets. Place basket over medium heat and frequently brush with the marinade cooing for 15 minutes. If adding mushrooms, do so toward the end.
Or you can use heavy foil (double it) and make a grill pan by turning up the edges to hold in the marinade. lay the foil on the grill, place the fillets on the foil, top with the vegetables and marinade. Cook for 15 minutes, add the mushrooms and cook another 15 to 20 minutes or until fish flakes easily.
Note: It is a must that the lid of the grill remain closed during cooking times as much as possible.