Wednesday, October 3, 2012

Tangerine Grilled Lapu Lapu

4 Lapu Lapu fillets (6 to 7 ounces)
Juice and zest from two tangerines
2 tablespoons dry white wine
3 tablespoons extra virgin olive oil
1 teaspoon fresh rosemary
1/2 teaspoon fresh thyme
1/4 teaspoon course ground black pepper
vegetable cooking spray
2 tablespoons minced scallions
2 tablespoons red bell peppers (diced)
fresh herbs to garnish

Prepare the citrus marinade, zest both tangerines and mince fine. Combine the zest, olive oil, juice from one tangerine, white wine, herbs and course ground black pepper in a small bowl and mix well. Place the four Lapu Lapu filets in a shallow dish and pour the marinade over the fish, marinade for two hours. Pour the marinade off the fish and into a small bowl and reserve for basting.

Clean the grill well before getting it hot, this will help insure the fish will not stick while cooking. Start with a grill brush and remove any burnt on material. After words with an old towel that has been slightly oiled with plain vegetable oil rub the grill down. This is what chef’s call “seasoning the grill”.

Preheat the grill for 5 minutes over high heat. Once the grill is very hot reduce the flames to a medium setting and grill the Lapu Lapu fillets for 4 to 5 minutes on each side or until the fish as reached an internal temperature of 145 degrees.

Garnish with the fresh herbs of your choice. This fish entree works very well in the summer time with cous cous or a boiled baby red potato and grill vegetables.

- "Thank you Princess M for sharing your recipe."  : )

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