Hot and Sour Grilled Fish Fillets


1 inch skinless captains cut firm white-flesh fish fillet per person (about 5 in length and 1/2 tablespoon olive oil per fillet
6 very thin slices of lemon per fillet
Several dots sriracha chili sauce per fillet
6 or so fresh cilantro leaves per fillet
1 medium clove garlic per fillet, minced
Salt and pepper to taste


Preheat a grill to 350 degrees.
Toss the fish fillets and lemon slices in the olive oil. The oiled slices of lemon keep the fish moist and also give a great tang to the cooked fish.
Depending on how many fillets you are cooking, arrange in the basket but do not crowd - leave some space all around each fillet so they will cook evenly.
Shingle 3 lemon slices on the bottom of the greased grill rack, allowing enough length to protect the fillet. Add a few torn leaves of fresh cilantro, and about 3 dots of sriracha per lemon slice. Add a good sprinkle of kosher salt and some freshly ground black pepper.
Put the fillet of fish on top of that, sprinkle on some minced garlic, a few more torn leaves of cilantro and several more small dots of sriracha.
Sprinkle on some more salt and pepper, then cover with three more slices of oiled lemon. Close and secure the grill basket, making sure the fish is held firmly, but not smooshed.
Put the grill basket on the preheated grill and cook, with the grill cover partially down, for 8 to 10 minutes.
When the fish starts to become visably opaque, flip the basket.
Continue to cook for another 5 to 8 minutes, and then check for doneness.
To check for doneness, unhinge the grill basket, and with a fork see if the fish flakes easily and has cooked through it's thickest part. If all is opaque, the fish is done, but allow a few minutes of standing time for the fish to fully complete cooking. The time to cook the fish may be as much as twenty minutes - this is a fairly low heat method, but the fillets will be juicy and not dry.




Don't be tempted to kick up the flame - you could easily ruin your fish by doing that!


36 pieces


Wednesday, December 2, 2009 - 10:42pm


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