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Combine oil, herbs, garlic, salt and pepper; set aside for up to 2
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hours. Dress or pan-dress the fish the fish, rinse well, and pat dry.
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Slash the thicker part of both fillets with 1 or 2 shallow diagonal
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cuts through the skin and into the meat. Set aside 1 tb marinade and
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rub the rest all over the surface of the fish and into the cuts. Set
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aside on a plate for 15 minutes.
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Build a medium-hot fire in a charcoal grill. Oil the grill rack and
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place fish dark-skin side down. Grill 4 minutes, or until skin
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releases easily from grill. Turn, baste with any marinade remaining
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on the plate, and continue grilling until a thin skewer easily
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penetrates thickest part of the fish, another 2-4 minutes.
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Per Serving: 305 calories, 51 g protein, 10 g fat, 2 g saturated fat,
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131 mg cholesterol, 327 mg sodium, no fiber, no carbohydrate.
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Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith
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Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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