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HomeHot and Sour Grilled Fish Fillets

Hot and Sour Grilled Fish Fillets

Don’t be tempted to kick up the flame – you could easily ruin your fish by doing that!

Ingredients

1 inch skinless captains cut firm white-flesh  fish fillet  per person (about 5 in length and  1/2 tablespoon  olive oil  per fillet
6 very thin slices of  lemon  per fillet
Several dots sriracha  chili sauce  per fillet
6 or  so  fresh  cilantro  leaves per fillet
1 medium  clove garlic  per fillet, minced
Salt  and  pepper  to taste

Preparation

1. Preheat  a  grill  to 350 degrees.
2. Toss the fish  fillets  and lemon  slices  in the olive oil. The oiled  slices  of lemon keep the fish moist and also give a great tang to the cooked fish.
3. Depending on how many  fillets  you are cooking, arrange in the basket but do not crowd – leave some space all around each  fillet  so they will cook evenly.
4. Shingle 3 lemon  slices  on the bottom of the greased  grill  rack, allowing enough length to protect the  fillet.  Add a few torn leaves of fresh cilantro, and about 3 dots of sriracha per lemon  slice.  Add a good sprinkle of  kosher  salt  and some freshly  ground  black pepper.
5. Put the  fillet  of fish on  top  of that, sprinkle on some  minced  garlic, a few more torn leaves of cilantro and several more small dots of sriracha.
6. Sprinkle on some more  salt  and pepper, then cover with three more  slices  of oiled lemon. Close and secure the  grill  basket, making sure the fish is held firmly, but not smooshed.
7. Put the  grill  basket on the preheated  grill  and cook, with the  grill  cover partially down, for 8 to 10 minutes.
8. When the fish starts to become visably opaque,  flip  the basket.
9. Continue to cook for another 5 to 8 minutes, and then check for doneness.
10. To check for doneness, unhinge the  grill  basket, and with a fork see if the fish flakes easily and has cooked through it’s thickest part. If all is opaque, the fish is done, but allow a few minutes of standing time for the fish to fully complete cooking. The time to cook the fish may be as much as twenty minutes – this is a fairly low  heat  method, but the  fillets  will be juicy and not  dry.
Credit: Foodista

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