Megan Mitchell takes you to 1 Catalina Island to grill up some neighborhood Catalina Rockfish on a bed of preserved lemons.
- 1 (8 ounces) Rockfish fillet, skin on, scored
- 3 tablespoon extra-virgin olive oil
- 1 tablespoon and 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 untreated cedar plank
- Preserved lemons
- Soak an untreated cedar plank in water with 1 tablespoon of salt, weighting it with something heavy, so it stays submerged at least 1 hour to overnight.
- Turn grill burners on high for 5 minutes, and season fish with salt and pepper.
- Drizzle with extra virgin olive oil. Let stand for 5 minutes
- Place soaked cedar plank on hot grill, close lid heat for 5 minutes.
- Brush plank with extra virgin olive oil.
- Place preserved lemon slices on cedar plank and lay rockfish filet on top of lemon slices.
- Turn burners to low, and cook covered until rockfish is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature.
- Let sit for 5 minutes.
- 2 large lemons, scrubbed and dried
- 3/4 cups of lemon juice (about 4 lemons)
- 2 Tablespoon of coarse sea salt
- 2 Fresh Bay Leaves
- Slice large cleaned lemons 1/4 inch thick.
- Place lemon slices and salt in alternating layers in a mason jar.
- Pour lemon juice in a jar and add bay leaves.
- Cover tightly and let sit for at least one hour.
- 2 garlic cloves, finely minced
- 1/2 cup flat-leaf parsley, finely chopped
- 1/2 cup oregano, finely chopped
- 2 teaspoons finely chopped preserved lemon rind
- Juice of one preserved lemon slice
- Salt and Pepper
- Pull Parsley and oregano off stems.
- Wash and dry both herbs. Finely mince garlic, parsley, oregano.
- Cut off the lemon rind of preserved lemon, making sure not to cut any of the pith.
- Reserve cut lemon.
- Finely chop the rind.
- Mix all ingredients together on a cutting board and chop together.
- Squeeze the cut lemon slice over the mixture.
- Add salt and pepper to taste.
- Transfer to a bowl, until ready to use.