Grilled Market Catch Recipe

Cook the Rice

Rinse the white rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender. Remove from heat and let sit covered for 5 minutes.

Prepare the Vegetables

Wash and chop the assorted garden vegetables into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.

Marinate the Fish

In a bowl, combine olive oil, salt, black pepper, garlic powder, and lemon juice. Brush the fish fillets with the marinade and let sit for about 15 minutes.

Grill the Fish

Preheat the grill to medium-high heat. Place the marinated fish fillets on the grill and cook for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.

Grill the Vegetables

While the fish is grilling, place the seasoned vegetables in a grill basket or on skewers. Grill for about 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred.

Plate the Dish

Fluff the cooked rice with a fork and divide it among plates. Top with the grilled fish and a generous serving of grilled garden vegetables. Drizzle ponzu sauce over the fish and vegetables before serving.