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Turkish Grilled Lemon Fish

fish, bbq

1/4 cup minced fresh parsley
3 tablespoons olive oil
2 cloves garlic; minced
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1/4 teaspoon (each) salt and pepper
1 pound fish steaks or thick fillets
4 lemon wedges

Called Izgara Balik, this dish shows off the Mediterranean flavours of lemon, garlic and olives. Look for fish such as tilapia, trout or halibut that have flesh firm enough to hold together well on the grill. Choose thick steaks and fillets and remember that fish needs to cook only 10 minutes per inch of thickness. In bowl, stir together parsley, oil, garlic, lemon rind and juice, salt and pepper. Pat fish dry; add to bowl, turning to coat. Place fish on greased grill over medium high heat; close lid and cook, turning once, for about 10 minutes per inch of thickness or until fish is opaque and flakes easily when tested with fork. Serve with lemon wedges.

Contributor: Canadian Living Magazine, June, 2000

Yield: 4 servings

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