Ingredients
1 Cup Nonfat Greek Yogurt
1.5 pounds of thinly sliced white fish. Flounder, Amber Jack, etc.
2 sprigs of fresh rosemary
8 teaspoons Dijon mustard
1/3 Cup dry white wine
1 heaping Tablespoon fresh oregano
2 heaping Tablespoons fresh Rosemary
1/3 Cup packed fresh basil
3 Cloves of Garlic (less or more to taste)
1/2 teaspoon black pepper
1 teaspoon kosher salt
1 teaspoon paprika
1 Cup of lightly toasted pine nuts
Fresh lemon wedges for garnish and finishing
Preparation
Finely chop everything, except for the first three ingredients. I use my bullet blender and pulverize the ingredients until very smooth.
Place the mixture in a bowl, add the yogurt, and mix well.
Cover the fish with the sauce and marinate for one hour in a non-reactive dish.
Take the plank out of the water and pat dry. Put the fillets on the plank and keep the marinade on the fish. This will be messy.
Slowly grill the fish over a medium heat for 10-20 minutes. Grilling time will depend on the thickness of the plank.
Before closing the grill, put the rosemary sprigs on the coals. If you are not using planks, put some aluminum foil on the grill and put the fish on top of the foil to cook. Sprinkle the cedar or oak chips on the grill prior to closing the grill.
Grill until the fish is flaky and finished. This will take approximately 10-20 minutes.
Drizzle fresh lemon on top - if desired.
Enjoy.
