Grilled Fish with Citrus Herb Crust
Why you’ll love this Grilled Fish with Citrus Herb Crust Recipe
- You can use any type of fish, whatever is fresh!
- You can use any herb combination – fresh herbs like basil, oregano, parsley, thyme and rosemary work great (though don’t use too much rosemary or it will overwhelm all the other herbs!)
- Simple grilled fish on your bbq grill
Recipe from The New Sonoma Cookbook
It’s from a new cookbook called The New Sonoma Cookbook by Dr. Connie Gutterson, which is the companion cookbook to The New Sonoma Diet (which I have not read nor followed, so I don’t really know anything about the diet). However, the cookbook, regardless of whether or not you’re on that particular diet, is a stand-alone cookbook full of simple recipes featuring good, wholesome ingredients.
The original recipe uses salmon and different herbs, but our version featured minced fresh herbs from the garden, orange and lemon citrus zest and a rub of olive oil on a thick slab of fresh swordfish.
How to make Grilled Fish with Citrus Herb Crust
The combination of orange and lemon zest brightens the flavor of grilled fish, and the vibrant herbs just sing “summer.”
This recipe is not only simple (there’s only a handful of ingredients, and you can throw it together at the last minute), but also flexible — use whatever fresh herbs you have in the garden or refrigerator. We’ve used basil, oregano and parsley, but cilantro, dill or chive would be great, too. As for the fish, we were lucky to snag some fresh swordfish, but salmon, halibut or grouper is equally good. You can even use the same technique for grilled shrimp on skewers.
To cook the fish, here’s a tip: Grill it on medium-low heat to keep the fish moist, as high heat will tend to dry out the fish and burn the herbs, and that would make it slightly bitter.
Take some fresh herbs, any herbs and mince. We used oregano, parsley and basil. Zest a lemon and orange. Salt and pepper.
Olive oil to give it some sticking power.
The New Sonoma Cookbook by Connie Gutterson.
- 1/2 cup fresh herbs minced
- 4 fish fillets fish of your choice, about 3/4 inch thick
- salt & pepper
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 2 tablespoons olive oil
Preheat your grill — medium-low heat on one side and high heat on the other side.
To mince the herbs, you can do this by hand with a chef's knife, or place the herbs, zests and olive oil in your food processor and give it a few whirls.
Pat fish dry with paper towels, and season both sides with salt and pepper. On a large plate, mix together the chopped fresh herbs, lemon, orange zest, olive oil and a little salt and pepper.
Generously coat both sides of the fish with the herb mixture and allow the fish to marinate for 10 minutes. Place the fish over the medium-low heat side of the grill, cover and cook for 4 minutes. Flip the fish, cover and cook for 4 minutes more, or until the fish flakes easily when poked with a fork. Just before serving, squeeze a little lemon juice or orange juice on top of the fish.