Essence On The Grill

donna has been really busy lately and in trying to help her out, I thought I might give you one of the recipes I often use when I am rushed, but still want some good fish from the grill. This one is very good and it is so simple, that you will probably keep overlooking it until you are really pressed for time and give it a try.

There are only 3 ingredients. The first is extra virgin olive oil. We all have our favorites and I'm sure yours will work just fine. The second is Emeril's Original Essence. There are several different flavors of Essence, but I prefer the Original. Feel free to experiment as you may find that you prefer one of the other flavors (Italian, Southwest, or Asian). The third ingredient is some skinless fillets of your favorite fish. My favorites for this are spanish mackerel and dolphin.

Start by placing the fillet(s) in a bowl or pan and pouring in a little olive oil. Swirl the olive oil around in the pan until it has passed over the entire fillet(s). Pour off the excess olive oil and straighten the fillet(s), so it (they) lies as flat as possible. Sprinkle the Essence over the fillet(s) to taste. I really like the taste of the Essence and cover the fillet well.

This can be cooked in an oven but I really prefer the grill. Fire the grill up, set it on about medium heat, and let it warm up for a few minutes. Place a piece of aluminum foil on the grill grate and put the fillet(s) on the foil. Roll up the edges of the foil so no oil can run off and cause the grill to flame up. Cook without turning until the meat flakes easily. The edges of the fillet(s) should just be beginning to crust a little when the fish is done. Always cook a little more than you think you will need, as this is surprisingly good and most people eat more than they usually do.

Fresh corn-on-the-cob, and grilled squash or zucchini are naturals to go with this meal. Your favorite cold beverage and warm rolls complete the table.




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