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Megan Mitchell takes you to one Catalina Island to grill up some local Catalina Rockfish on a bed of preserved lemons.

Grilled Rockfish


  • 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


  1. 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.

  2. Turn grill burners on high for 5 minutes, and season fish with salt and pepper.

  3. Drizzle with extra virgin olive oil. Let stand for 5 minutes

  4. Place soaked cedar plank on hot grill, close lid heat for 5 minutes.

  5. Brush plank with extra virgin olive oil.

  6. Place preserved lemon slices on cedar plank and lay rockfish filet on top of lemon slices.

  7. 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.

  8. Let sit 5 minutes.

Grilled Rockfish

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


  1. Slice large cleaned lemons 1/4 inch thick.

  2. Place lemon slices and salt in alternating layers in a mason jar.

  3. Pour lemon lemon juice in jar and add bay leaves.

  4. Cover tightly and let sit for at least one hour.

Quick Preserved Lemons



  • 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


  1. Pull Parsley and oregano off stems.

  2. Wash and dry both herbs. Finely mince garlic, parsley, oregano.

  3. Cut off lemon rind of preserved lemon, making sure not to cut any of the pith.

  4. Reserve cut lemon.

  5. Finely chop the rind.

  6. Mix all ingredients together on a cutting board and chop together.

  7. Squeeze the cut lemon slice over the mixture.

  8. Add salt and pepper to taste.

  9. Transfer to a bowl, until ready to use.





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- Hey guys, Megan Mitchell here. This week I'm going to Catalina Island to grill up some local Rockfish with Preserved Lemons. Catalina Island is just a short one hour ferry ride from Los Angeles. I couldn't believe how close it was. Most people arrive at the island's main harbor, Avalon. It's a quaint little town with great restaurants and a beautiful beach club. And probably the most famous building is it's historic art deco casino. Obviously there's tons of great fishing by boat and on the island itself. And I was super excited to try out the local rockfish at Catalina. Outside of Avalon, Catalina has beautiful, remote harbors. There're even buffalo roaming around that part of the island. So I'm heading to the town, Two Harbors, to cook up my Catalina inspired meal. I'm gonna start with my quick preserve for my lemons. So I'm just gonna thinly slice them. So first I'm gonna add a really large pinch, about a tablespoon of course sea salt, to the bottom of my jar. I'm gonna add my lemon slices one at a time, and between each slice I'm gonna put a little bit of salt and then another slice and a little bit of salt, until I'm done. And the salt is literally drawing out the liquid, and this is what's actually preserving the lemons. So now I'm gonna add some extra fresh squeezed lemon juice, to the top. And I'm gonna add about two fresh bay leaves. Not only do they add amazing flavor, but they add a really beautiful color too. So I'm gonna shake this once or twice to get everything dispersed, and then set it aside for about an hour. So I have my beautiful local Rockfish filet here and sometime grilling fish can be a little tricky. That's why I'm using a cedar plank which I soaked overnight. Not only does it help it from sticking on the grill, it imparts an incredible flavor. You'll hear the wood cracking a bit, that's the sound of the plank actually curing. I'm gonna add a couple of lemon slices. Season my filet with just a little salt and pepper, a little drizzle of olive oil, and then put this filet on my preserved lemons. This should cook about 12 to 15 minutes depending on your grill. While this cooks I'm gonna make the condiment for my fish, a gremolata. So first I'm gonna take these oregano leaves off of the stems. And the joys of cooking outside means my oregano's gonna go everywhere. I'm just gonna give 'em a good chop. Smells so good. Alright, let's get this oregano into this bowl as soon as possible. Lookin' good. So I want about a half of a cup of the flat-leaf parsley. Hopefully this won't blow away on me. So I'm gonna use one clove of garlic, and instead of mincing it, I'm gonna grate it, and it makes it almost into a paste which melts into this gremolata. And I'm gonna use some preserved lemon slices. And I'm just gonna take off the rind, which is that bright part of the lemon, and I'm gonna finely chop it. So I'm not gonna let these go to waste. I'm gonna juice these into the gremolata and it actually keeps your herbs that vibrant green. A little bit of salt and pepper, to taste, and finish it off with a little bit of oil. This is gonna be so good on the fish. Now I'm gonna grab my asparagus for my grilled side. And I'm making this asparagus raft because I hate it when I grill asparagus and it falls through the grates. This ensures that doesn't happen. I'm gonna just do a little drizzle of olive oil, a little sprinkle of salt, and a little bit of black pepper. And then to finish this off, I'm gonna use the preserved lemon juice. And it just sort of ties everything else in with the fish, and the gremolata. That looks beautiful. I'm gonna let it rest for about three to five minutes, and I'm gonna put on my asparagus rafts. Listen to that sizzle! I'm grilling these lemon halves because it adds a really nice smokey flavor to the dish and it just looks gorgeous on the plate. And I'm gonna slice these on a bias. I think it makes it look really elegant and beautiful. And lastly, the gremolata, which I'm just gonna sprinkle over the fish. I'm also gonna put some on my asparagus as well. I'm just gonna squeeze some of this grilled lemon over everything. I'm gonna put 'em on the plate as well 'cause they look really pretty. And that, looks like a pretty darned good meal.

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