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Yield: 1 serving
8 ounces fresh fillet (lingcod, black cod, grenadier or similar)
1 teaspoon olive oil
1/8 teaspoon sea salt
Lemon Basil Glaze Ingredients:
¼ cup + 2 tablespoons olive oil
1½ tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
¼ cup fresh basil, chopped (other herbs can be substituted or added)
1 teaspoon finely chopped fresh garlic
¼ teaspoon sea salt
¼ teaspoon sugar, optional
For Lemon Basil Glaze:
Finely chop fresh basil and garlic. Whisk all ingredients to combine. Keep at room temperature until ready to use.
For the Fish:
Preheat chargrill or broiler. Massage fillets with olive oil, salt and pepper, then place on well-seasoned grill, grill pan, or under broiler. Cook to 60% done (the color will change approximately halfway up the fillet). Turn and continue cooking until done (to 140°).
Remove from grill or broiler and top with lemon basil glaze. Garnish with lemon wedge and additional chopped herb.
Originally posted on the Seattle Times Blog