Food EyeSwoon Unplugged:

Grilled White Fish With Tomato, Corn, & Basil

This grilled white fish recipe is so easy and delicious that I make it at least once or twice a week for my family, especially at the end of summer. Because of its carefree nature, this meal really celebrates the season and allows us to hold onto the last moments of summer before winter sets in.

Today I’m going to show you the simplest technique to grill white fish—it’s literally the only grilled fish hack you ever need to know. I take a lemon and slice it into discs, then I turn the grill on until it’s piping hot, lay down the lemon slices, and then put a piece of fish on top of the lemon. The reason for this is that white fish can be really finicky on the grill, it usually sticks to the grates because it’s so thin and flakey, and it’s really hard to flip. So, by using this bed of lemons, you’re avoiding having to flip, nothing is going to stick to the grill. and you also get that amazing infusion of that lemon flavor into your fish as it’s cooking and steaming.

I’m also going to show you the simplest quintessential raw summer salad of tomato, corn, and basil. These sweet farm-fresh ingredients will only be around this summer season so you should likely make this recipe now!

Grilled Summer Fish

Athena Calderone

Ingredients

FOR THE FISH:

4 filets white fish

3-4 lemons, sliced into rounds

salt + pepper

 

FOR THE SALAD:

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

Method

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. 

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