needed aggressive salting, lemon juice.Įxtremely easy, but nothing special. the times were very accurate for me-12 minutes. Broil for 5-7 minutes (roughly 5 minutes for each 1/2. Place the fish in the oven, roughly 5-6' from the broiler heating element. Squeeze the lemon juice over the filets and sprinkle them with the lemon zest, minced garlic, thyme and black pepper. Place filets in one layer on a greased baking sheet. I made this with redfish i caught, otherwise by the recipe, except i used parchment instead of foil. Preheat your oven’s broiler to medium-high. the only thing i did different was use garlic salt when salting the fish. Rainbow chard rather than the large tougher leaves, as it is still early in the growing season here, and I was able to get some good stuff at the farmers' market. I've made the butter with dried herbs-not as good as fresh, but it works if that's all you've got on hand. (wouldn't go for lettuce as a substitute). The chard imparts a lovely flavor to the fish and is delicious to eat as the side vegetable. We used rainbow chard that was fairly young, but we used several leaves for each piece. One way to make sure you're eating sustainable fish is by checking the "Monterey Bay Aquariam Sustainable Seafood Guide" -There's an iphone app for it too!ĭelicate and uniquely flavored (not bland at all!), and light, yet satisfying. I bought previously frozen wild caught fish at Ralphs. Could've been the quality of herbs or fish that I used. This dish didn't make a big splash at my house. I don't think I'll make it again.ĭelicious, needed less than half of the butter portion so saved it to serve with pita the next day.
Followed the recipe exactly we all thought it was rather bland. Also, don't grill over direct flames.īig disappointment. Just don't leave the ends of the chard open and the fish will remain moist. I've also successfully grilled the halibut wrapped in chard. Light, flavorful, a hit at my dinner party.
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