CASTAWAYS CATCH RECIPE

SERVES 4

This simple recipe doesn’t weigh down your fresh catch with lots of spices. It allows the natural flavor of your fish to come through for a most memorable meal. You’ll have the best luck using a grate with smaller holes, designed to be used on a grill, to place on top of the regular grill rack. Fish does stick fairly easily when grilled and the smaller holes will prevent pieces from falling through the rack. You can also wrap your fish in aluminum foil if you don’t have a fish rack.

INGREDIENTS

• 4 fresh fish fillets, such as Flounder, Sheepshead or Redfish
• 1 lemon
• Fresh dill
• Parsley, fresh chopped or dried
• Sea Salt and pepper to taste
• Olive oil

Place the fish skin side up on a plate. Drizzle with a little olive oil and rub all over. Turn over to the other side. Sprinkle the juice from half of the lemon over the fillets and save the other half. Sprinkle the fish with parsley, sea salt and pepper. Drizzle with a little more olive oil. Place skin side down on a hot grill and cook until the fish is done and flaky. Serve immediately, with wedges of the reserved lemon and dill.