Herb Marinated Grouper
|Skinless grouper fillets||10 Ounce (Or Steaks)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Olive oil/Cooking oil||2 Tablespoon|
|Green onion||1 , sliced|
|Garlic clove||1 Small, minced|
|Dried basil||1⁄2 Teaspoon, crushed|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Crushed red pepper||1⁄8 Teaspoon|
Measure thickness of fish.
Place fish in a baking dish large enough to hold the fish in a single layer.
For marinade, combine wine, oil, onion, garlic, basil, salt, oregano, and red pepper.
Pour over fish.
Turn fish to coat it with marinade.
Cover and marinate fish in the refrigerator for 4 to 6 hours, turning fish over occasionally.
Drain fish, reserving marinade.
Place fish on a greased rack of an unheated broiler pan.
Brush fish with some of the reserved marinade.
Broil 4 inches from the heat till the fish is done, brushing occasionally with the marinade.
If fish is 1 inch or more thick, carefully turn it over halfway through broiling.