Greek Grilled Fish

Name: Greek Grilled Fish
Ingredients: 2 lbs fish fillets (I use salmon); 3 sprigs dried thyme (I use fresh when available ... but dry it first); 5 fresh rosemary sprigs (to taste); 8 large bay leaves (I have never used the bay leaves) (optional); 2 tablespoons lemon juice (freshly squeezed); 2 tablespoons olive oil; salt (to taste); coarsely ground thyme (to taste, may sub with oregano); olive oil, to brush grill; aluminum foil

10 ingredients

7 steps

Ingredients

2 lbs fish fillets (I use salmon)
3 sprigs dried thyme (I use fresh when available ... but dry it first)
5 fresh rosemary sprigs (to taste)
8 large bay leaves (I have never used the bay leaves) (optional)
2 tablespoons lemon juice (freshly squeezed)
2 tablespoons olive oil
salt (to taste)
coarsely ground thyme (to taste, may sub with oregano)
olive oil, to brush grill
aluminum foil

Directions

1

Rinse and pat dry.
2

Lightly salt both sides, set in a colander over a bowl refrigerate until ready to grill.
3

Fire up the grill - brush grill with olive oil to prevent sticking (a hand held grid makes turning easier).
4

If you wish to lay aluminium foil on the grill poke several holes through foil or make the base with the dried thyme, rosemary branches and bay leaves directly on grill, be sure to overlap so they cover a slightly bigger area then the fish.
5

In a small bowl combine the lemon juice and olive oil, brush fish with the mixture, sprinkle lightly with the coarse thyme or oregano - baste frequently with the lemon/olive oil mixture.
6

Cover the fish loosely with aluminium foil to keep moist.
7

Cook about 20 minutes or until fish flakes readily when prodded with a fork in the thickest part.