Megan Mitchell takes you to one Catalina Island to grill up some local Catalina Rockfish on a bed of preserved lemons. FULL RECIPE BELOW.Want to help us choose the dishes and destinations? Add your favorites to our Stella Artois Food Board by tagging your pictures with #SAFoodBoard anywhere on social media. More details here: https://www.youtube.com/watch?v=4DWQT...Learn more about Megan and stay up to date with all her adventures: Facebook: https://www.facebook.com/pages/Megan-...Twitter: ChefMeganMitchWebsite: ChefMeganMitchell.comhttp://instagram.com/mucci5QUICK PRESERVED LEMONSINGREDIENTS:2 large lemons, scrubbed and dried¾ cups of lemon juice (about 4 lemons)2 Tablespoon of coarse sea salt2 Fresh Bay LeavesPROCESS-Slice large cleaned lemons ¼ inch thick. -Place lemon slices and salt in alternating layers in a mason jar.-Pour lemon lemon juice in jar and add bay leaves. -Cover tightly and let sit for at least one hour.GRILLED ROCKFISHINGREDIENTS:1 (8oz) Rockfish fillet, skin on, scored 3 Tbsp. extra-virgin olive oil1 Tbs. and 1 tsp. kosher salt1 tsp. ground black pepper1 untreated Cedar plankPreserved lemonsPROCESS:- Soak an untreated cedar plank in water with 1 tablespoon of salt, weighting it with something heavy, so it stays submerged at least 1 hour to overnight. - Turn grill burners on high for 5 minutes, and season fish with salt and pepper.-Drizzle with extra virgin olive oil. Let stand for 5 minutes, -Place soaked cedar plank on hot grill, close lid heat for 5 minutes. - Brush plank with extra virgin olive oil. - Place preserved lemon slices on cedar plank and lay rockfish filet on top of lemon slices. -Turn burners to low, and cook covered until rockfish is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature.-Let sit 5 minutes.GREMOLATAINGREDIENTS2 garlic cloves, finely minced 1/2 cup flat-leaf parsley, finely chopped1/2 cup oregano, finely chopped2 teaspoons finely chopped preserved lemon rindJuice of one preserved lemon sliceSalt and PepperPROCESS-Pull Parsley and oregano off stems. -Wash and dry both herbs. Finely mince garlic, parsley, oregano. -Cut off lemon rind of preserved lemon, making sure not to cut any of the pith. -Reserve cut lemon. -Finely chop the rind. -Mix all ingredients together on a cutting board and chop together. -Squeeze the cut lemon slice over the mixture. -Add salt and pepper to taste. -Transfer to a bowl, until ready to use.