Indoor-Grilled Fish

Fish is a wonderful, protein packed food. Many times it is avoided unless someone else cooks it and here in NC that usually means breaded and deep fat fried. There are many ways other than frying to cook fish (baking, pan-frying, packet, in soup and outdoor grilled).

If your your outdoor grill has been packed away for the winter, you can still grill if you have a "George Foreman" or any other type of indoor grill.

You can generally grill any type of fish, I like to grill heavier, meatier types because they do not fall apart as easily as your thinner, lighter varieties. They also have a stronger flavor which allows you to go heavier on the spices.

Grilled Fish

2 pounds fish fillets (I used Barramundi)
1/4 cup olive oil
sea salt
black pepper

Sauce

1/2 stick of butter
1 Tbsp lemon juice (add more or less to taste, I like a strong lemon flavor)
1 tsp dried tarragon
1 tsp dried parsley

Coat the fish in the olive oil, make sure the entire surface of the fish is covered.

Make the sauce, I used fresh lemon juice but bottled will work just as well. Melt the butter, add the lemon juice and spices. The fish cooks so quickly that you want to have the sauce prepared first. 

Grill the fish, usually takes about 2-3 minutes per side, but remember the "George Foreman" type grills cook the top and bottom at the same time so keep an eye on it and do not overcook. 

When the fish is done, remove from the grill and top with the sauce. 

Before I started preparing the fish and sauce, I place my sides in the oven. We had roasted broccoli and Brussels Sprouts. So easy, just toss the vegetables in a little olive oil and season, I used garlic powder, salt, pepper and a little cayenne pepper. Place on the center rack of a 400 degree oven and roast 20-25 minutes.
I like to roast in a cast iron pan because the veggies brown so nicely in it.