Yield: 6 servings.
½ cup orange juice
¼ cup lime juice
¼ cup lemon juice
½ cup olive oil
¼ tablespoon dry white wine
2 pounds amberjack fillets, or 3 medium to large whole cleaned fish
Kosher salt to taste
3 tablespoons lemon pepper
Ground black pepper to taste
2 limes, sliced (for garnish)
In a large mixing bowl, whisk together orange, lime, and lemon juices; olive oil; and white wine. Place the fish into a large glass baking dish and season with salt and lemon pepper on both sides. Pour juice mixture over fish and marinate in refrigerator for 30 minutes.
Preheat grill to high. When the grill is hot, scrape the grate clean and oil the grate.
Place fish on the grill and discard the marinade. Cook for 4 minutes on each side, or until fish flakes with a fork. Transfer to a serving platter and add salt and black pepper to taste. Garnish with lime slices.
Why does this Haywood County town have some of the cleanest water in the state? It’s the result of the community’s efforts to keep the forests in its watershed pristine.
The spectacular views in North Carolina’s High Country aren’t just inspiration for writers, painters, and sculptors. Those landscapes — the rugged gray face of Grandfather Mountain, the vibrant fall leaves, the deep green meadows — are brushstrokes on Earth’s own canvas.
The sprawling vineyards and wide-open skies that stretch for miles across seven North Carolina counties offer relaxing getaways — not to mention some of the state’s finest wines — for Sunday drivers aching to escape the rush of city life.
Nothing lasts forever — and that’s what makes many of our cherished moments so special.
