- Fresh snapper or Icelandic haddock, enough for at least 2 meals
- Fresh lemon, lime and tangerine, at room temperature
- Kosher salt
- Freshly ground pepper
- Fresh herbs, I used dill, chives and rosemary
- Extra virgin olive oil
- Spray PAM
- Optional: Red pepper flakes, whole tomatoes as allowed on your plan
- Lay fish out on a platter and squeeze on the juice of the lemon, lime and tangerine.
- Season with Kosher salt and fresh ground pepper. Top off with lots of fresh herbs.
- Do the above for both sides of fish.
- Optional: spice it up with some red pepper flakes.
- Top off with olive oil.
- Let sit for a good 30 minutes while you pre-heat the BBQ grill. Get it HOT! (Can be broiled on high if you must.)
- Spray grill with PAM or place fish in a BBQ holder.
- Put fish on grill, making sure the herbs remain in place on both top and bottom. Close the top of the grill and watch the time.
- Check fish after 5 or 6 minutes; flip when the fish has nice grill marks, beautiful color and appears half done. When you flip make sure to get those herbs, too.
- Continue grilling for about a third the time it took to cook the first side.
- Baste the cooked side with the left over marinade in your platter.
I also grill some whole tomatoes while grilling the fish. Just grill along side.
Enjoy with a salad or steamed veggies.
Eat the left over fish the next day at room temp or warmed gently in the microwave.