Recipes

Grilled rockfish with roasted bruschetta

With the nice and cozy climate, there’s not anything pretty like the taste of a few fresh bruschettas. Since I can’t place it on bread anymore, I figured I’d roast it on the grill, and pour it over some fish. For this recipe, I used rockfish which has a moderate taste similar to bass, but you could use any fish that is in season or on sale. I changed into also pleased to have a use for all of the amazing herbs in my new herb pots my mom gave me multiple weeks in the past. There’s just something approximately growing your own meals that makes it flavor higher.

Grilled rockfish with roasted bruschetta
Grilled rockfish with roasted bruschetta

Ingredients

2 8 oz filets rockfish or other mild whitefish

2 medium tomatoes

1 tsp fresh rosemary

1 tsp fresh oregano

1 tsp fresh thyme

2 tsp fresh basil

3 cloves garlic minced

1 Tbsp olive oil

dash of red pepper flakes

salt and pepper

Instructions

On a large sheet of aluminum foil drizzle a bit of olive oil, then place the fish on top.  Season with salt and pepper.  Chop tomatoes into about 1/2″ pieces.  Also finely chop all herbs.  In a medium bowl, stir together garlic, herbs, tomatoes, red pepper, and olive oil.  Pour mixture over the fish filets.  Using another large sheet of foil make a tent over the fish, then fold together and pinch the edges of the top and bottom pieces of foil.  Grill on medium heat for about 15 minutes.  Be careful when opening the foil, because there will be very hot steam inside.  Enjoy!

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