Megan Mitchell takes you to one Catalina Island to grill up some local 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
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 5 minutes.
Quick Preserved Lemons
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 lemon juice in 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 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.
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