Grilled Fish with Basil-Lemon Vinaigrette                        yield: 4 entrees

4 fresh firm fish fillets (6 -8 ounces each, ¾ to 1 inch thick)
6 garlic cloves, minced
2 teaspoons grated lemon peel
3 ounces extra virgin olive oil
8 to 10 large fresh basil leaves, sliced very thin
1/3 cup small capers, crushed with fork
juice of one lemon
salt and pepper

Directions:
pre-heated gas or charcoal grill
1. mix all ingredients together in glass bowl
2. add salt and pepper to your taste
3. using a spoon, coat fish fillets with vinaigrette
4. grill over direct heat 3 to 5 minutes per side
5. coat fish with more vinaigrette before turning
6. note: careful, do not to let spoon touch raw fish serve grilled fish topped with more vinaigrette

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