- Salmon fillet
- Sea salt
- Red wine (cabernet shiraz),
- Sprinkling of cayenne pepper
I have never grilled fish before, and I thought that the fish would get flaky and fall through the grill. So initially I had covered the grill in tinfoil. That didn't seem to work well for flipping the fish, so I tore it off. And you know what? The fish never stuck or started to fall apart - it was beautiful.
I grilled them on both sides until the fish was opaque all the way through. I think it was less than twenty, maybe less than fifteen, minutes total grilling time.
They were delicious! I had a small piece and my husband had a piece, and my son ate this whole plateful that you see here in the picture. He said it was the best fish that he had ever eaten. I would make this again.