Ingredients:
-2 lbs fresh, de-boned and butterflied branzino
-¼ cup olive oil
-Salt and pepper to taste
-1 fresh lime, sliced
-2 tbsp of fresh lime juice
-A handful of cilantro
Directions:
1. Lay out flat a large sheet of heavy duty aluminum foil and spray with pam
2. Place fish on top, open filet side up
3. Drizzle with olive oil to cover completely
4. Sprinkle with salt and pepper and squeeze lime juice on top
5. Place lime and cilantro on top
6. Fold foil over to create a “pouch”
7. Grill on high for about 20 minutes, you will hear the olive oil bubbling when it’s done
Notes:
This recipe can be used for other fish too, such as red snapper.