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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Salmon / Number of Servings: 6 |
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Directions: Prepare grill for cooking. If using a charcoal grill, open vents on bottom
of grill, then light charcoal. Charcoal fire is medium-hot when you can
hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas
grill, preheat burners on high, covered, 10 minutes.
Brush both sides of citrus slices with 1/2 tablespoon oil, then brush fish
all over with 1 tablespoon oil and season with sea salt and pepper.
Grill citrus slices, covered only if using a gas grill, on lightly oiled
grill rack, turning over once, until grill marks appear, 2 to 3 minutes
total. Transfer citrus slices to a plate, then, if using a gas grill,
reduce heat to moderate. Grill fish, skin sides down, covered only if using
a gas grill, until skin is crisp, 3 to 4 minutes. Turn each piece of fish
onto 1 side and grill 1 minute. Turn over onto opposite side and grill
until fish is just cooked through, 2 to 3 minutes more. Transfer fish to a
platter and keep warm, covered loosely with foil.
Heat basil and mint in remaining 1/4 cup oil in a heavy skillet over
moderate heat, stirring, until herbs are just wilted, about 1 minute.
Serve fish with herbed oil and top with citrus slices.
Cooks' note:
If you aren't able to grill outdoors, fish and citrus can be cooked in a
ridged grill pan. Cook citrus over high heat, then reduce heat to
moderately high and cook fish, skin sides down first, turning once, 7 to 8
minutes total.
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