Grilled Mediterramean Red Fish

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This is a mashup recipe combining the Grilled Salmon and Lemon Chick with Artichoke recipes.  Caribbean Mediterranean Fusion of sorts.  It was very quick, and extremely tasty.

Ingredients

• Fish Filets with skin

• Garlic Olive oil

• B&Gerk&Mesquite to taste

• 1 T Italian seasoning

• 1 T olive oil

• 1 lemon, sliced thinly

• Juice of 1 lemon

• 3 T chopped garlic

• ¼ t red pepper flakes

• B&G to taste

• 1 cup marinated artichoke hearts

• 1 cup halved cherry tomatoes

• 1 cup quartered mushrooms

• 1/2 cup chicken broth

Grilled fish bard

• 1 T B&Gerk&Mesquite

• ½ stick of butter

• 4 T lemon Juice

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Rub olive oil on the flash side of the fish.  Sprinkle B&Gerk& Mesquite to cover the fish.

Add olive oil, Italian seasoning, and red pepper flakes in a pot the will be warmed on the grill.  Add garlic, Sautee until the garlic starts to brown.  Remove from heat.

Add lemon juice, chicken broth, artichoke hearts, cherry tomatoes, and mushrooms.  Cover the pot.

Place the barding ingredients in a small pot and cover.

Haul it all out to the grill.

Start the fish skin up in the grill.  Get the two pots on the grills pot warmer.  Stir the veggies every 5 minutes or so.

On the flip of the fish, skin down, evenly pour some of the bard over the fish.  Add lemon slices for the final cook

‍When the fish is done, move it to a 9x12 dish, pour remaining bard over the fish.  Put the veggies over the fish.  Serve!

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