This recipe was featured on an episode of Steven Raichlen’s Primal Gril
l TV show on PBS. The episode was called in a hurry and featured items that were short on time and long on taste. The fish was marinaded in using a blend almost like a pesto. It could be cooked within 30 minutes of going into the marinade, but I let it sit in the fridge for 2 hours for more flavor. There was a simple to make Tomato & Arugula Salad that I made while the fish was in the fridge. I also made the ROSEMARY POTATO PACKET
recipe. The fish was grilled for 2-3 minutes per side, followed by a 3 minute rest. I grilled it for 3 minutes that gave me the medium rare I was looking for. This dish will be made again around here is it isn’t any more work than most of the hamburgers I make and is a great change of pace.