The lemon juice and basil take out the “fishy” taste to make this lovely and light fish dish that’s ready in minutes.
Grilled Lemon Basil Snapper Fillets
Servings
4 Servings
Ingredients
- 2 tablespoons fresh basil minced
- 1 tablespoon water
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 2 teaspoons grated lemon rind
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 6-ounce red snapper fillets, or other firm white fish fillets
- Chives chopped
Instructions
- Marinade:
- Combine basil, water, balsamic vinegar, olive oil, lemon rind, salt and pepper.
- Fish:
- Pour the marinade on top of the fish fillets. Let soak for 15 minutes.
- Remove fish from the marinade and place fish on a heated, oiled grill rack. Grill 5 minutes on each side, or until the fish flakes easily when tested with a fork, basting frequently with remaining marinade.
- Serve garnished with chopped chives. Serves 4.
Most fish don’t reheat well, so anything that tastes good cold or at room temp works well. I love ceviche.
Is this a fish one can prepare ahead of time and serve on Shabbat? Or is it a ‘serve immediately’ fish? Other than salmon, which prepared fish would keep for a Shabbat dinner or lunch?
With all due respect, as a former health inspector, you NEVER baste with the leftover marinade. If you are going to baste, you must reserve that portion of the marinade for that purpose! Once the marinade has come into contact with the uncooked fish, it is unsafe to use as a baste while cooking.
Thanks for sharing your thoughts on Grilled Lemon Basxil Snapper Fillets.
Regards