Spicey Lemon Pepper Rub
1 lb fresh yellowtail or other white meat fish
cleaned of bones of skin, bones and bloodline
¼ cup lemon pepper
1tbs chili powder
1 tbs cumin
1 tbs ground coriander
1 ½ tsp packed brown sugar
1/2 tsp sea salt
½ tsp red pepper flakes (optional)
1 ¼ tsp ground black pepper
1 ¼ tsp fresh ground black pepper
Avocado oil, enough to oil fish and grill
½ cup butter melted
2 tbs fresh lemon juice
Mix above dry ingredients and set aside
Get the grill clean and hot
Brush the oil onto your fillets, one side at a time,
then spread liberally some of your dry rub.
Repeat for the other side,
Any left over rub, can be saved for another day.
Plaec fillets on oiled grill. Don’t forget your basic fish cooking rule,
5 minutes per inch per side and don’t forget your fish will conitnue to cook after removed from the heat.
Mix the fresh lemon juice with the metled butter and drizzle over the top of your fish.
I plated this fish on a bed of white rice. ( yes we eat a lot of rice)
Then I found another recipe that is supposed to be a fish marinate, but I turned it into a light salad dressing.
I always make my dressing in my small bullet container and blender,
I started with a big juicy mandarin off our tree, you can either use a mandarin
or an orangeor the original recipe called for lime.
¼ c citrus juice with seeds removed.
1 tsp Avocado oil
1 tsp Grey Poupon or whatever brand you have
1 tsp fresh grated ginger
dash of cayenne pepper
black pepper to taste.
Salad, whatevery you like with your romaine or lettuce
We mostly use Romaine and have been getting some young fresh leaves
from a guy George works with. Always tomatoe slices and sunflower seeds.
Add some black olives, carrot, celery, green beans, onins, whatever is in the frig and will add a new flavor and more crunch to your meal!
These recipes were inspired by “25 Techniques for Grilling Fish”
by Karen Adler and Judith Fertig. Copyright 2010.
Printed by Harvard Common Press