- Steelhead trout filet
- 2 tbsp olive oil
- 2 cloves minced garlic
- Juice of 1/2 a lime
- 1 tsp fresh basil (chopped)
- 1 tsp fresh parsley (chopped)
- 1 tsp fresh chives (chopped)
- Tin foil
- Salt & pepper
Whisk together the juice of half a lime and olive oil. Add minced garlic and freshly chopped herbs.
Place fish in center of foil (skin down), season lightly with salt & pepper, then brush with garlic & herb mixture.
Fold up the edges of the tin foil so that it is completely sealed and no steam escapes.
Grill on low to medium heat until fish is opaque and flakes easily with a fork (approx 15 minutes depending on thickness of your filet).
Serve with a lime wedge, a side of wild rice, and a garden salad. Elevate your taste buds with a glass of Sauvignon Blanc. Cheers.
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