Maxim RO27 Instructions And Warranty page 22

Grilled Whole Fish
1 whole red snapper, pompano, rockfish or grouper, at least
2 -3 pounds, gilled, gutted, and scaled fish
Juice of 1 lemon or lime
1/4 cup dry white wine
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh chopped herbs like rosemary, parsley, or
thyme
Lemon wedges
Use a sharp knife to make 3 to 4 diagonal slashes on each side of
the cleaned fish, about 1/4- to 1/2-inch deep.
Combine lemon juice, olive oil, salt, and pepper in a large shallow
dish. Add fish turning to coat. Marinate at room temperature 30
minutes.
Place the Ribbed Grill Pan in the MAXIM
Base.
Turn the Temperature Dial to 425ºF.
Remove fish from marinade and pat dry with paper towel.
Discard the marinade.
When the Temperature "Ready" Light turns off, spray the pan with
a light coating of vegetable oil spray. Place the fish on the pan.
Sprinkle with half of the herbs and grill, covered, 8 to 10 minutes.
Turn and sprinkle with the remaining herbs. Cook 8 to 10 minutes
longer, checking for doneness; the fish should be white and flaky.
Serve with lemon wedges.
Makes 2 to 4 servings
Oval Roaster/Grill Pan
®
22