Grilled Rockfish is called gegrillter Rotbarsch in Germany.
Ingredients for Grilled Rockfish:
- 2 rockfish filets (each about 1 lb /454 g)
- 1 ½ tablespoons of lemon juice
- 1 quart (0.95 l) of buttermilk
- 3 tablespoons of white wine
- 5 stems of young Munstead lavender
- 1 teaspoon of salt
- 5 stems of dill
Preparation of Grilled Rockfish:
Rinse the rockfish under cold running water and dry it with a paper towel. Whisk the buttermilk, lemon juice, and wine. Add salt along with the cut dill and lavender (without the stems). Place the fish in a casserole and pour the marinade over it. Cover the fish and let it sit overnight in your refrigerator.
Grease the grill with oil so the fish won’t stick. Place the fish (with the flesh side down first) and grill the fish on low heat for approximately 12–16 minutes. (A little more than half that time should be on the first side). If you cover your grill with the lid, you should control the vent and check often, so you do not overcook the fish.