Filed Under (Recipes) by Debbie on 01-10-2007

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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