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Nutrition Facts
Serving Size 1 (241g) Recipe makes 4 servings The following items or measurements are not included below: 3 sprigs dried thyme 5 rosemary sprigs
Calories 299
Calories from Fat 78		(26%)
Amount Per Serving		%DV
	Total Fat 8.7g	13%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 5.2g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 124mg		41%
Sodium 177mg		7%
Potassium 563mg		16%
Total Carbohydrate 0.7g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.2g
Protein 51.9g		103%
detailed view... how is this calculated?

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Greek Grilled Fish

Recipe #308113 | 40 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Gerry
Jun 8, 2008

Great for summer grilling and one of our favorite recipes. For variety you may make this using a variety of Greek herbs and spices - I do! Like adding a grating of black pepper just before it's done. Note ... I have never used the optional bay leaves - when using my fresh from the garden thyme or the organic packet - I let it dry before using and have added - "but dry it first!"to the ingredient list.

SERVES 4 (change servings and units)

Ingredients

2 lbs fish fillets (I use salmon)
3 sprigs dried thyme (I use fresh when available ... but dry it first)
5 fresh rosemary sprigs (to taste)
8 large bay leaves (I have never used the bay leaves) (optional)
2 tablespoons lemon juice (freshly squeezed)
2 tablespoons olive oil
salt (to taste)
coarsely ground thyme (to taste, may sub with oregano)
olive oil, to brush grill
aluminum foil

Directions

1
Rinse and pat dry.
2
Lightly salt both sides, set in a colander over a bowl refrigerate until ready to grill.
3
Fire up the grill - brush grill with olive oil to prevent sticking (a hand held grid makes turning easier).
4
If you wish to lay aluminium foil on the grill poke several holes through foil or make the base with the dried thyme, rosemary branches and bay leaves directly on grill, be sure to overlap so they cover a slightly bigger area then the fish.
5
In a small bowl combine the lemon juice and olive oil, brush fish with the mixture, sprinkle lightly with the coarse thyme or oregano - baste frequently with the lemon/olive oil mixture.
6
Cover the fish loosely with aluminium foil to keep moist.
7
Cook about 20 minutes or until fish flakes readily when prodded with a fork in the thickest part.

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Featured Reviews for This Recipe

From: MomLuvs6

On Jun 18, 2008

Simple and quick recipe. The fish was nice and moist and very flavorful. Thank you. Made for ZWT 4 The Mamma Mias

1 person found this review helpful

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From: momaphet

On Jun 15, 2008

I loved how moist the fish was came out, which can sometimes be a problem on the barbeque. For me the herbs, which I love with chicken, were too dominant for the fish. So for me this was a 3 star but my family outvoted me and insisted on 4! I used fresh and dried roseary and thyme/lemon thyme and the bay leaves. Thank you Gerry for you recipe, I will switch out the herbs and use this method again. My fish was Mahi Mahi. I served this with grilled garlic bread and sauteed garlic and zuchinni. Reviewed by a Chic Chef for ZWT 4 Greece Fishing for Compliments Challenge

0 people found this review helpful

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From: JanuaryBride

On Jun 9, 2008

Made for a challenge on ZWT4. I layed a 1 lb scrod (cod) filet on a bed of fresh thyme, lemon slices and bay leaves. Grilled at 400 degrees for about 15 minutes and it was perfectly cooked. Beware that this cooking method REALLY permeates the fish with the herb flavoring so less may be more!

2 people found this review helpful

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From: Chef floWer

On Dec 4, 2008

Wow simple and full of flavour. I kept to the written recipe but I think I tightly secured the aluminium foil so I had lots of juices. We didn't mind the juices, we used fresh bread to dunk them up. I also served the fish with Carrot & Cranberry Salad & Asian Tomato Salad and it made a very healthy dinner. Thank you Gerry 999

1 person found this review helpful

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