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Fish Steaks with Grilled Fennel, Red Peppers, and Onions

  • 4servings
  • 34minutes
  • 349calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, D
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) extra-virgin olive oil , plus extra for drizzling

  2. 2 tablespoon(s) fresh lemon juice

  3. 1 tablespoon(s) chopped fresh oregano

  4. 1 1/2 teaspoon(s) chopped fresh rosemary

  5. 1/2 teaspoon(s) coarse sea salt

  6. 1/2 teaspoon(s) freshly ground black pepper

  7. 1 clove(s) garlic

  8. 2 small fennel bulbs , tops removed, bulbs quartered through root ends

  9. 2 red bell peppers , seeded, quartered

  10. 2 sweet onions , cut into 1/2-inch-thick slices

  11. 4 (6-ounce) 1-inch-thick grouper, tilefish, or cod steaks

  12. Lemon wedges

Instructions Jump to Ingredients ↑

  1. Combine oil, lemon juice, oregano, rosemary, salt, pepper, and garlic.

  2. Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium-high heat. Brush the cooking grates clean and oil the grill rack. Brush vegetables with oregano-oil mixture and grill until just softened and lightly charred, about 12 minutes, turning several times. Remove to a platter; loosely cover to keep warm.

  3. Brush cooking grates clean and re-oil grill rack. Brush fillets with more oregano oil and grill 10 minutes, turning once, or until just opaque but still moist in the center. Serve drizzled with extra-virgin olive oil, if desired, and with lemon wedges.

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