Grilled fish with rosemary

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  • Put fish or salmon cut with at least 2.5 cm thickness: 4
  • Lemon juice: 2 (large)
  • Rosemary: 2 teaspoons
  • Salt: taste.
  • Olive oil: taste.


On a board stir in the lemon juice and salt in a quantity appropriate to the amount of fish. Place the slices of fish and leave to marinate for about 20 minutes (turning so that it is well tempered both sides).

Grease the grid with a little butter or olive oil. Place the fish on the grill, drizzle with olive oil and sprinkle with rosemary. Leave on a low heat until the fish is cooked (don't forget to come to it), and then place it in a high heat to brown.

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