Grilled Perch with Sage
Summer means fishing time, so try this succulent fish dish that's will have you licking your lips in satisfaction.
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
perch
12-15 oz each, gutted, scaled |
* |
|
salt
kosher |
*
|
||
|
vegetable oil
olive, for grilling |
*
|
||
| 10 | each |
sage
sprigs, fresh |
*
|
| 3 | each |
tomatoes
italian |
|
| 6 | each |
zucchini
slices, oiled |
|
| 1 | tablespoon |
vegetable oil
olive |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
perch
12-15 oz each, gutted, scaled |
* |
| 1 | x |
salt
kosher |
*
|
| 1 | x |
vegetable oil
olive, for grilling |
*
|
| 1E+1 | each |
sage
sprigs, fresh |
*
|
| 3 | each |
tomatoes
italian |
|
| 6 | each |
zucchini
slices, oiled |
|
| 15 | ml |
vegetable oil
olive |
|
Directions
Preheat grill. Using a sharp knife, make 3 to 4 slits into the flesh of each perch on both sides. Oil and season. Stuff 5 sprigs of sage into the cavity of each perch.
Place the perch on the grill and cook for 4 minutes, flip and place the tomatoes and zucchini on the grill. Cook for 4 minutes, flipping the tomatoes and zucchini as needed.
Transfer to serving plates and drizzle with olive oil.
