Grilled Fish with Lemon and Broccolini

This anchovy mixture adds richness and flavor to just about anything, so we make it in a large batch and keep it at the ready in the fridge.


3 cloves garlic, minced
2 anchovies, minced
1/4 cup olive oil
2 lemons, cut in half around the equator
2 bunches broccolini or baby broccoli
8 oz mushrooms, left whole
4 filets of skin on fish


  1. In a small sauce pan combine the garlic, anchovy, and olive oil over medium low heat and cook until the anchovy is melted and the garlic is soft, about 4 minutes
  2. Heat the grill to medium high heat
  3. Grill the lemon cut side down until charred then set aside
  4. Dress the broccolini and mushrooms in olive oil with big pinches of salt and black pepper
  5. Grill until cooked through and a little charred then remove from the grill
  6. Liberally coat the fish with oil and season with salt and pepper
  7. Grill the fish, skin side down, until cooked through and the skin is blistered
  8. Transfer the fish to serving plates alongside the broccolini and mushrooms then spoon the anchovy mixture all over and serve with one of the grilled lemon halves to squeeze over the whole thing