Whole Fillet Recipe

August 3, 2014January 10, 2015 monplate diet plans, eating healthy, healthy food recipes, healthy meals

Ingredients

canola oil, for the foil or griddle
1 teaspoon finely grated orange zest
3/4 teaspoon fennel seeds, crushed
pinch saffron (about 1/8 teaspoon)
kosher salt
1 3-pound piece boneless, preferably skin-on mahimahi or halibut fillet
grilled orange, for garnish (optional)

Directions

Prepare the grill. Lay a double layer of 12-by-16-inch foil or a griddle on top of the grate. Just before grilling, oil the foil or griddle.

Mix together the orange zest, fennel seeds, saffron, and 1 teaspoon salt in a small bowl.
Season the fish with the spice rub. Place the fish, skin-side down, on the foil or griddle. (The skin will help shield the flesh from overcooking or drying out.) Cook, covered, until opaque throughout, 20 to 25 minutes.

Transfer the fish to a serving platter. Serve with the grilled orange, if desired.