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.
Across the globe from Vietnam, effects of the war reverberate through the state, where social and political perspectives are shifting quickly and dramatically.
These places are the stewards of some very special items: Doc Watson’s first recording, the desk Virginia Woolf used to redefine the novel, and Elisha Mitchell’s pocket watch are just some of the cherished pieces that teach us about our state’s history and the people who preserve it.
From burgers to comfort food to elegant entrées, the range of plant-based dining in North Carolina is growing. Restaurants on this list are exclusively vegetarian and/or vegan.
