Florida Fresh: Catch, Slice and Grill

By KATHY MEGYERI

Celebrate May with this recipe that combines food from the land and sea: fresh caught fish and Florida oranges. In May, oranges are still in season so they are tasty, economical and brimming with peak nutritional value. Pair them with your favorite fresh-caught fish such as grouper, snapper, snook, mahi mahi, mackerel, trout or sea bass. Cilantro and mint add extra zest, but it’s those juicy Florida oranges that make this dish really “sing.”

Grilled Fish with Citrus Slices

Basic Ingredients:
oil
fish
salt and pepper
sliced oranges
                                           fresh herbs such as cilantro, basil or mint
                                           flavored butter (see below)
                                           Orange-Herb Butter
                                           Mash together one stick unsalted butter
                                           1/2 tsp. grated orange zest
                                           2 tsp. fresh orange juice
                                           1/4 tsp. cayenne pepper
                                           1 clove garlic, minced
                                           2 Tbsp. chopped cilantro
                                           1/2 tsp. coarse salt

Directions:
• Set up the grill for indirect cooking
and heat to medium-high. Clean
and lightly oil the hot grill.
• Season fish with salt and pepper.
• Arrange sliced citrus on cooler side
of grill and top with some fresh
herbs and the fish. Dab the flavored
butter on the fish.
• Cover and cook until fish is opaque
in the center. There is no need to
turn it. Leave fish on the grill for
20-30 minutes.
• Place on grill or grill basket over
direct heat and cook for 10 minutes,
turning regularly. Brush with olive
oil to keep moist if necessary.
• Cook for additional 10 minutes
over indirect heat. When meat is
cooked through and no longer
pink, remove from grill and serve.

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