Simply Grilled Fish (gf) Recipe
Fingerling Potatoes, Broccoli Rabe
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Ingredients
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Fish
Fingerling Potatoes
Broccoli Rabe
Method
Fish
- 1
Prepare and marinate
Pat fish fillets dry with paper towels. In a small bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, 2 tsp minced garlic, 2 tbsp chopped parsley, 1 tsp kosher salt and 1 tsp black pepper. Brush or spoon half of the mixture over both sides of the fillets and let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). Reserve the remaining marinade to finish.
- 2
Preheat grill
Preheat a grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). Oil the grates lightly to prevent sticking.
- 3
Grill the fish
Place fillets skin-side down (if skin-on) and grill 3–5 minutes without moving to develop grill marks. Carefully flip and grill an additional 2–4 minutes, depending on thickness, until fish is opaque and flakes easily with a fork (internal temp about 125–135°F for medium). Total cook time typically 5–9 minutes.
- 4
Fingerling Potatoes
- 5
Parboil
Place halved fingerlings in a pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook until just tender when pierced with a knife, 8–10 minutes. Drain well and let steam dry for 2 minutes.
- 6
Toss with seasoning
In a bowl toss drained potatoes with 2 tbs olive oil, 1 tbs chopped rosemary, 2 smashed garlic cloves, 1.5 tsp kosher salt and 1 tsp pepper until evenly coated.
- 7
Grill potatoes
Place potatoes cut side down on the preheated grill (or on a grill pan) and cook until crisp and charred, about 4–6 minutes. Turn and cook an additional 3–4 minutes until tender and golden all over. If using oven, roast at 220°C (425°F) on a sheet pan for 20–25 minutes, flipping once, until golden-crisp.
- 8
Finish
Remove smashed garlic cloves before serving. Taste and adjust salt. Transfer to serving platter and keep warm until fish is ready.
Broccoli Rabe
- 9
Blanch (optional to reduce bitterness)
Bring a large pot of salted water to a boil. Add broccoli rabe and cook 1–2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain and squeeze out excess water. (Skip blanching if you prefer a firmer, more bitter result.)
- 10
Sauté
Heat 1 tbs olive oil in a large skillet over medium heat. Add 2 tsp thinly sliced garlic and 1 tsp crushed red pepper flakes and cook 30–45 seconds until fragrant but not browned. Add drained broccoli rabe and sauté 3–5 minutes until tender to your liking.
- 11
Season and finish
Season with 0.75 tsp kosher salt and stir in 1 tsp fresh lemon zest. Taste and adjust seasoning. Keep warm until plating.