Placing lettuce under the fish is a great way to retain moisture and keep the fish from sticking to the grill.
Servings: 4
Ingredients:
Kale Chips:
- 1 bunch curly kale
- Olive oil
- Salt and pepper, to taste
Fish:
- 2 medium-size fish (1 fish per 2 people)
- 2 lemons, thinly sliced (divided)
- 1 shallot, thinly sliced
- Olive oil
- Salt and pepper, to taste
- 4 large lettuce leaves
- 1 bunch scallions, cleaned
- 1 whole lemon
Directions:
For the Kale:
- Preheat oven to 400° F. Cut the kale from the ribs and then rip into smaller pieces. Drizzle liberally with olive oil and then add salt and pepper.
- Cook for 12 minutes and toss. Cook about another 12-15 minutes until fully crisped.
For the Fish
- Prepare coals or heat gas grill. Salt and pepper the inside of each fish.
- Mix together lemon slices from 1 lemon and the shallots. Stuff each fish with the mixture.
- Rub the fish skins with olive oil and then salt and pepper.
- Lay out the lettuce leaves and layer with remaining lemon slices and some scallions (divide them evenly). Place the fish on top of the lettuce “plates."
- Place on hot grill. Cook on each side for 7 minutes. Try to leave the lettuce plates in place when flipping the fish.
- Remove from the grill and add a squeeze of lemon.
- Serve with kale chips.
This recipe is courtesy of Gourmandize.com.
