Healthy Grillin’

INGREDIENTS

4 pieces of Orange Roughy about 5 ounces each
¼ cup EVOO
¼ cup balsamic vinegar
The juice of 1 lemon
A bunch of fresh sage
2 heads of Belgium endive sliced from point to bottom
4 3inch portabella caps
8 cherry tomatoes
2 # of orange wood
½ gallon of water

PREPARATION

First paint the Orange Roughy with Olive oil.
Season w/ a little salt and pepper and the fresh sage rubbing it in the fish
Take the of the oil and toss the mushrooms in it let sit
Take the endive cutting it down the middle from top to bottom and laying it cut side down in the balsamic vinegar let sit

Now take your orange wood and pile all of it on one side of the grill lighting it and adding a table spoon of water every 10 min this will create great smoke.

Once the grill is hot and the fame has died down about 20 mins
Place you fish on the grill bone side down at a 45 degree angle and squeeze a little lemon over it at the same time add the portabellas and endive to the side that the wood is on.  Close the lid and let smoke for 4 mins

Open the lid and turn everything a 45 degree angle and close the grill again for 4 min
At this point you going to flip all of the items to its other side and add the cherry tomatoes right next to the mushrooms and close the lid for 4 min opening and turning one last time.  Close the lid and in 4 min all shall be done right before removing you fish squeeze the rest of the lemon.

Now plate the fish with the endive next to it and the cherry tomatoes atop the mushroom so when the pop you get the entire flavor.  Enjoy!

Chef Michael Caposello


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