Grilled Fish

INGREDIENTS

1 fresh fish, cleaned

1 lemon, juiced

6 cloves garlic, roughly chopped

2-3 tablespoons olive oil

Generous sprinkle of Maldon salt

To stuff the belly cavity

fresh bay leaves

fennel fronds

rosemary sprigs

flatleaf parsley

1 lemon, sliced

INSTRUCTIONS

Season fish inside and out with lemon juice, garlic, and olive oil. Finish with salt.

Stuff all herbs and lemon slices inside fish’s belly cavity.

Transfer fish to an oiled grilling basket (as shown in photos) or use skewers to close belly for grilling.

Grill over medium high heat for 5-7 minutes on each side, or until fish is cooked through.

Garnish with additional flatleaf parsley, baby octopus and a squeeze of lemon juice.

Serve immediately and enjoy!

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Grilled shrimp with garlic butter

INGREDIENTS

1/2 lb medium-large shrimp

1 tablespoon chopped fresh garlic

1 teaspoon paprika

1/2 teaspoon fresh chopped parsley

1/2 teaspoon fresh chopped basil

1 teaspoon fresh lemon juice

3 tablespoons melted butter

1/2 teaspoon fresh black pepper

skewers

 INSTRUCTIONS

Start by melting butter in a small sauce pan and add garlic to it just long enough enough so it gets a little brown,maybe a minute or so. Transfer to a shallow dish. Place deveined and shelled shrimp on skewers and coat well with the butter garlic mix. Sprinkle coated shrimp skewers with paprika, parsley, basil and pepper.

Spray cooking spray on your Grill and preheat with the lid closed for at least 5 minutes. Use high setting if you have it. Just prior to placing shrimp skewers on grill, spritz them with some lemon juice. Not too much though.

Place shrimp skewers on grill, close lid, and let cook for approximately 3-5 minutes. Give the skewers a turn after 2 minutes to assure even grilling.

When shrimp are done it will be firm to the touch with an opaque color. Serve immediately.

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Grilled chicken

Ingredients
6-8 boneless, skinless chicken breasts
Marinade Ingredients
1/2 cup extra virgin olive oil
1/3 cup fresh-squeezed lemon juice
1 tsp. fresh lemon zest or 1/4 tsp. dried lemon zest (or use a little more lemon juice if you don't have lemon zest)
1 tsp. greek seasoning
1 tsp. poultry seasoning
1 tsp. dried oregano                                   

black pepper to taste

INSTRUCTIONS

Whisk together the marinade ingredients.I love to use Ziploc bags to marinate things, but you can also use a glass casserole dish if you'll be home to turn the chicken a few times. Let chicken marinate in refrigerator for 6-8 hours if you can or all day if desired.To cook, spray the grill with non-stick spray or oil; then preheat to medium hot. Put chicken on grill top side down on the diagonal and cook about 4 minutes (or until you see grill marks when you lift up the edge.)  Rotate chicken pieces so they're going on the diagonal the other way and cook about 4 minutes more (until you see criss-cross grill marks.) Turn chicken over and cook about 4-8 minutes on the other side. 

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