INGREDIENTS
1 thick filet, about 12 ounces, snapper or sea bass or
halibut - skin left on
Olive oil
2 teaspoons minced garlic
2 teaspoons fresh minced rosemary (1 teaspoon dried)
Salt and pepper
1/2 cup white wine
6 black olives, pitted and sliced
Olive oil
2 teaspoons minced garlic
2 teaspoons fresh minced rosemary (1 teaspoon dried)
Salt and pepper
1/2 cup white wine
6 black olives, pitted and sliced
DIRECTIONS
Start the coals. Smear the fish all over with olive
oil and lay it a baking dish* skin down. Mince the garlic and rosemary together
and sprinkle over the fish. Salt and pepper liberally.
When the coals are ready (or the gas grill is hot or the oven is heated to about 450 degrees F), put the pan on the grill rack and cover the grill. Bake for about 5 minutes or until the fish is half done, then pour the wine over the fish and scatter the sliced olives over and around the fish. Cover the grill and bake another 5 minutes or until the fish flakes apart.
Put the fish on a platter and cut into serving size pieces. Spoon the pan juices and olives over the fish and serve
When the coals are ready (or the gas grill is hot or the oven is heated to about 450 degrees F), put the pan on the grill rack and cover the grill. Bake for about 5 minutes or until the fish is half done, then pour the wine over the fish and scatter the sliced olives over and around the fish. Cover the grill and bake another 5 minutes or until the fish flakes apart.
Put the fish on a platter and cut into serving size pieces. Spoon the pan juices and olives over the fish and serve
