Herb Fillets
This recipe makes 4 servings
Ingredients
Preparation
Pat dry fish fillets; rub both sides of each with herb rub.
Place fish on greased grill over medium heat; close lid and grill, turning once, until fish flakes easily when tested, about 8 minutes for thin fillets (such as catfish, trout, tilapia, perch and pickerel), about 12 minutes for thick fillets (such as salmon and halibut).
Meanwhile, in bowl, toss together cucumber, radish, olive oil, wine vinegar and salt ; arrange on each of 4 plates. Add fish.
Additional information :
Herb Rub
Combine, 1 tbsp (15 mL) each dried parsley, tarragon and chives; 1/2 tsp (2 mL) each salt and pepper.
Tip: The general rule for cooking, grilling, frying and roasting fish at medium-high to high heat is 10 minutes per inch (2.5 cm) of thickness, measured at thickest part of fish.
Source : Canadian Living Magazine: July 2004
- Keywords : Main Course; Grill/Barbecue; Fish; Parsley; Summer; Cucumbers;
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