Today, I’m grilling Chesapeake Bay Rockfish with a lemon basil pesto. It doesn’t get much easier or more delicious than this. So let’s get started for the pesto.
- You’re, and they made
- Fresh lemon zest,
- Extra virgin olive oil
- Fresh lemon juice
- Fresh garlic
- Parmesan cheese.
- Fresh basil
- Black pepper.
Let’s start to make Grilled Rockfish:
Now blend for about 30 seconds or until smooth for a full printable copy of this recipe and many more, the pesto in the fridge while we season and grill the rockfish.
Here I have three eight-ounce pieces of rockfish. Then I’m going to coat with olive oil lightly. Then season with kosher salt. Now you would be reasonably generous as these are pretty big pieces of fish. Then black pepper. Now, flip them over and repeat the same process on the skin side. And every one of those who don’t like the skin mailed to me, and I’ll eat it, and it’s my favorite part of fried fish and grilled fish.
My grill is preheated to 400 degrees and set up for direct grilling. To prevent the fish from sticking, you want to make sure your grates are clean, hot, and well oiled.
There’s a big debate on whether to grill fish skin side down or Flesche side down first. I prefer the flesh side down early because the skin holds in the moisture during the latter portion of the grilling process. Right or wrong? This method works best for me when I grow fish. Now I’m going to let these grill for five minutes. The time it’s going to vary depending on how thick your fleas are. After two and a half minutes, give each fully a quarter turn; this step is optional, but it provides the fish with the excellent hash marks for a beautiful presentation.
Once you’ve turned each filet, let him grill for two and a half more minutes after cooking for five minutes.
Could you give him a flip?
Now, let the fish grill for three to five more minutes or quickly flakes with a fork. If you prefer, you can go by the internal temperature to check for doneness. An internal temperature of one hundred and forty-five degrees is what’s generally recommend for fish. But I would highly recommend to pull the fish off the grill at one hundred and forty degrees and let the carry heat finish cooking the fish while at rest after a total of eight minutes.
These filets are done. Now serve the rockfish in the pesto with some grilled marinated summer vegetables. Now, before you begin, give the rockfish a spritz of fresh lemon juice. And there you have it, perfectly grilled Chesapeake Bay rockfish with a lemon basil pesto and grilled marinated summer vegetables. This is a straightforward yet very delicious and satisfying meal. The rockfish, all on its own, was fantastic.