Grilled Fish and Poultry

Pairing: Grilled Fish and Poultry

Fish: Choice of fish (sea bass, trout, tuna, swordfish, etc.)
Seasonings: Salt, pepper, lemon juice, fresh herbs (such as dill or parsley)
Marinade (optional): Olive oil, garlic, herbs, white wine
Accompaniments: Grilled vegetables, lemon wedges, fresh salad

Prepare the Fish: Clean and pat dry your chosen fish fillets. Season both sides with salt, pepper, and a squeeze of lemon juice. For additional flavor, you can marinate the fish in a mixture of olive oil, minced garlic, and fresh herbs for about 30 minutes.
Grill the Fish: Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Place the fish on the grill and cook for about 3-4 minutes per side, depending on the thickness of the fillet, until the fish is opaque and flakes easily with a fork.
Serve: Remove the fish from the grill and let it rest for a few minutes. Serve with grilled vegetables, lemon wedges, and a fresh salad. Pair with a suitable wine based on the fish type: Sauvignon Blanc or Pinot Grigio for lighter fish, Chardonnay or dry Riesling for medium-textured fish, and an oaked Chardonnay or Pinot Noir for meatier fish options.