Recipe by Gerry
Great for summer grilling and one of our favorite recipes. For variety you may make this using a variety of Greek herbs and spices - I do! Like adding a grating of black pepper just before it's done. Note ... I have never used the optional bay leaves - when using my fresh from the garden thyme or the organic packet of fresh herbs from the market - I let it dry before using and have added - "but dry it first!"to the ingredient list.
- 2 lbs fish fillets (I use salmon)
- 3 sprigs dried thyme (I use fresh when available ... but dry it first)
- 5 fresh rosemary sprigs (to taste)
- 8 large bay leaves (I have never used the bay leaves) (optional)
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons olive oil
- salt (to taste)
- coarsely ground thyme (to taste, may sub with oregano)
- olive oil, to brush grill
- aluminum foil
Directions See How It's Made
- Rinse and pat dry.
- Lightly salt both sides, set in a colander over a bowl refrigerate until ready to grill.
- Fire up the grill - brush grill with olive oil to prevent sticking (a hand held grid makes turning easier).
- If you wish to lay aluminium foil on the grill poke several holes through foil or make the base with the dried thyme, rosemary branches and bay leaves directly on grill, be sure to overlap so they cover a slightly bigger area then the fish.
- In a small bowl combine the lemon juice and olive oil, brush fish with the mixture, sprinkle lightly with the coarse thyme or oregano - baste frequently with the lemon/olive oil mixture.
- Cover the fish loosely with aluminium foil to keep moist.
- Cook about 20 minutes or until fish flakes readily when prodded with a fork in the thickest part.