DIRECTIONS
Heat up the grill to 500°F and place the cast iron skillet in the grill to heat up.
While the grill is heating up, fillet the fish, if needed. Pat dry and sprinkle with salt and pepper.
Once the grill is up to 500°F and the cast iron is hot, reduce the temperature of the grill to 425°F and pour in the olive oil and the place the fish in the skillet. **You may have to wait a couple minutes for the skillet temperature to come down.**
Close the grill and allow to cook 2-3 minutes each side. You will see the sides of the fish start to turn while and pull away from the cast iron. That is how you know when to flip it. Don’t flip too early.
Flip the fish once and then continue to cook 1-3 more minutes, or until the fish has pulled up and white and flaky. The fish should be golden brown on both sides with a delicious crispy exterior created by the hot cast iron.
In a microwave safe container, melt the butter and add in the minced garlic and dried parsley. Stir and pour over the crispy fish, remove from skillet and serve.
Notes:
Stove top version: Using a similar method, heat up the cast iron in the oven at 500 degrees. Once it is brought up to temperature, remove it, place on burner. Heat the stove to medium high heat and pour the olive oil in the cast iron. Place the fish in the hot cast iron and cook for 2-3 minutes using the same method as grilling. Flip and then finish cooking for 1-3 minutes. Top with the garlic butter.
Storage: If you have leftovers, keep them in an airtight container in the refrigerator for one or two days. Move the cooked fillets to the freezer if you have too much and use it within one or two months.
Clean, fillet and freeze extra fish if you’ve caught too much for one meal. Make sure to use airtight containers or vacuum-sealed packaging.