Is there really a “BEST way to cook fresh fish”??? When I was growing up the only fish we ate was tuna noodle casserole (remember that?!), salmon croquettes, and fish sticks. The tuna and salmon came from cans and the fish sticks came out of a box from the freezer. I do remember once or twice eating fresh fish that my dad caught. He cleaned it and grilled it and mom served it with tartar sauce.
Vince, on the other hand, grew up on the Long Island Sound and his dad always owned a boat; so they had fresh fish often. AND his mom and grandmother were both gourmet cooks. (No pressure on me!) There is an ongoing debate in our house about the “BEST” way to cook fresh fish. Of course, Vince thinks his mom’s way is the best and only way. His mom’s way is delicious, no argument there, but there are OTHER equally as delicious ways to cook fresh fish.
Gr8 Friends, fresh fish is not difficult to cook. In fact, it is one of the easiest entrées you can make. The way Vince’s mom, Jo Marie, cooked her fresh fish uses the KISS method – Keep It Simple, Sweetheart. And there is one secret… the fish MUST BE FRESH, as fresh as possible. So, find out when your local market or fishmonger gets their deliveries and plan your fish dinners for those days. Or…go fishing!
Jo Marie used only 4 ingredients when making fresh fish: the fish, butter, lemon (or lime) and Italian parsley. (I think that it’s better to use olive oil instead of butter, but Vince won’t hear of it.)
Now, you’ve probably noticed that I haven’t specified any particular type of fish; that’s because this method works pretty much across the board with any fish…as long as it’s FRESH!
If you want to do something a little fancier with more layers of flavor, here are some other Gr8 fish recipes: Macadamia Nut Crusted Mahi Mahi; Grilled Sea Bass with Lemon, White Beans and Artichokes; Complete Fish Dinner on the Grill; Grilled Swordfish with Mint-Cucumber Salsa; and Fish Dinner for 8.
Pat the fish fillets dry with a paper towel and use a pastry brush to brush half the melted butter onto one side of the fillets.
Heat your grill using medium heat. (This method works for a grill pan on your stove or your outdoor grill.)
Lay fish with the buttered side down on the grill and brush the remaining butter onto the top side.
Cook for 3 to 5 minutes, until it is browned and releases from the grill.
Flip the fish over, squeeze 2 more lemon slices over the fish, then sprinkle with half the parsley.
Cook for 3 to 5 more minutes until flaky and cooked through.
Remove to serving platter and serve with the remaining 4 wedges of lemon.
For all that beautiful spring asparagus you find at the market, try Kyle’s Asparagus Gruyère Tart. It’s the perfect appetizer or light supper. And if you want a lighter version of a Mint Julep to toast the Kentucky Derby, try Phil’s Prosecco Mint Julep. And Kyle cre-8-ted a delicious twist on Twice Baked Potatoes.
Try one or all of these and leave us a comment here. We love when our Gr8 Friends tell us they made our recipes!
Be a Gr8 Friend!
Kyle, Debbie, Jurga, and Anna