RM Seafood’s executive chef, Rick Moonen, encourages readers to start eating smarter with these recipes from his book, Fish Without a Doubt (Houghton Mifflin Harcourt, 2008).
Cook: 4 minutes
4 (6-ounce) dorade or char fillets
Coarse salt, to taste
Freshly ground white pepper, to taste
1 tablespoon olive oil
1. Sprinkle fish with salt and white pepper; coat with oil. Place fish, skin-side down, on grill rack. Grill fish, covered with grill lid, over medium-high heat (350° to 400°) heat 2 minutes.
2. Turn fish, and grill, covered with grill lid, 2 minutes or until fish flakes easily with a fork. Brush skin side of fish with Hoisin Glaze. Serve immediately. Makes 4 servings.
2 tablespoons hoisin sauce
1 tablespoon fresh lime juice
1 teaspoon honey
1 small garlic clove, pressed
1 tablespoon minced fresh cilantro
Stir together all ingredients in a small bowl. Makes 3 tablespoons.