All herbs are dry and whole leaf (except as noted), rub briefly between palms of hands to release the herbal oils.
1 tea. Tarragon
1 tea. Basil
1 tea. Thyme
1 tea. Oregano (plus 2 T diced fresh oregano for garnish)
1 clove garlic minced
½ each fresh lemon and lime, juiced
1 Tab. White wine
1 tea. Worcestershire sauce
1 Habanero (sometimes called a scotch bonnet) or a jalapeno chili, finely chopped
1 C oil
Mix everything together in a bowl. Just before grilling your fish, place fillets in mix and coat well. Grill turning once; you should have a charbroiled side with smoky lines on one side. Just before serving top with diced fresh oregano. This will work with any light colored fish.
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