Gluten-Free Grilled Fish With Roasted Kale Chips

Placing lettuce under the fish is a great way to retain moisture and keep the fish from sticking to the grill.

Servings: 4

Ingredients:
Kale Chips:

• 1 bunch curly kale
• Olive oil
• Salt and pepper, to taste

Fish:

• 2 medium-size fish (1 fish per 2 people)
• 2 lemons, thinly sliced (divided)
• 1 shallot, thinly sliced
• Olive oil
• Salt and pepper, to taste
• 4 large lettuce leaves
• 1 bunch scallions, cleaned
• 1 whole lemon

Directions:
For the Kale:

1. Preheat oven to 400° F. Cut the kale from the ribs and then rip into smaller pieces. Drizzle liberally with olive oil and then add salt and pepper.
2. Cook for 12 minutes and toss. Cook about another 12-15 minutes until fully crisped.

For the Fish

1. Prepare coals or heat gas grill. Salt and pepper the inside of each fish.
2. Mix together lemon slices from 1 lemon and the shallots. Stuff each fish with the mixture.
3. Rub the fish skins with olive oil and then salt and pepper.
4. Lay out the lettuce leaves and layer with remaining lemon slices and some scallions (divide them evenly). Place the fish on top of the lettuce “plates."
5. Place on hot grill. Cook on each side for 7 minutes. Try to leave the lettuce plates in place when flipping the fish.
6. Remove from the grill and add a squeeze of lemon.
7. Serve with kale chips.

This recipe is courtesy of Gourmandize.com.