Grilled Fish with Asian Herbs

1.Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.

2.Pat the fish fillets dry with paper towels. Rub both sides with vegetable oil, salt, and pepper.

3.In a small bowl, combine the minced lemongrass, garlic, and half of the sliced chili. Set aside.

4.In another bowl, whisk together fish sauce, soy sauce, honey, lime juice, and lime zest to make a dressing. Set aside.

5.Grill the fish fillets for 3-4 minutes per side, or until the flesh is opaque and flakes easily with a fork. During the last minute of grilling, sprinkle the lemongrass-garlic-chili mixture evenly over the fillets.

6.Transfer the grilled fish to serving plates. Drizzle the lime dressing over the top.

7.Garnish generously with chopped cilantro, Thai basil, mint, spring onion, and the remaining sliced chili. Serve immediately with lime wedges on the side.

8.Tip: For extra flavor, serve with steamed jasmine rice or a simple cucumber salad.