Food The Bite:

Grilled Summer Fish

Grilled Summer Fish

Athena Calderone



4 filets white fish

3-4 lemons, sliced into rounds

salt + pepper



1 pint sun gold tomatoes, sliced in half

1 small garlic clove, minced

1 shallot, thinly sliced

1 serano chili, thinly sliced

1 tablespoon capers

1/4 cup extra virgin olive oil

1 Tablespoon champagne vinegar

salt + pepper

2 ears of corn, shucked raw

2 limes, zested and juiced

handful basil, torn


Toss the tomatoes, garlic, shallot, serrano chili, capers, and champagne vinegar together. Add salt + pepper, corn, lime juice and basil just before serving. 

Season fish with some salt and pepper and a drizzle of olive oil and set that aside.

 Slice your lemons crosswise about ¼ inch thick. These lemons will actually be applied directly to the grill surface and act as a bed for the delicate fish to rest upon.  Place your fish directly atop the lemon and grill, without flipping, for 5-7 minutes. 

Necessary Objects

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