Grilled Fish in a Spicy Citrus Marinade
Grilled Fish in a Spicy Citrus Marinade is rated
out of
5 by
2.
Prep Time:
15 minutes
Cook Time:
10 minutes
Servings:
4
Serves 4.
The goal of the wine here is to mitigate the chilies while bringing out the zesty nature of the lime and the sharpness of the ginger. Off-dry whites, especially those low in alcohol, which have a tendency to make chilies burn even more, do the trick. These subtly sweet wines also balance well with caramelized, smoky flavors from the grill. A plate of simply sautéed greens or a dish of black or red beans and rice will round out the menu. Dependable: off-dry German Riesling. Daring: lightly oak-aged Pinot Noir.
Ingredients:
- 4 firm, mild white fish fillets, such as grouper,
sea bass, flounder, cod, halibut or tilapia,
each about 6 oz. - Sea salt or kosher salt, to taste
- 1 small yellow onion, diced
- 1 walnut-sized piece of fresh ginger, peeled and
thinly sliced - 1 small bunch fresh cilantro, chopped
- 1 Tbs. chopped garlic
- 2 tsp. minced jalapeño chili
- 2 tsp. grated lime zest
- 1 tsp. freshly ground pepper
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 lime, quartered (optional)
Directions:
Place the fish fillets in a nonreactive container and season lightly with salt. In a food processor, combine the onion, ginger, cilantro, garlic, chili, lime zest, pepper, lime juice and olive oil. Using on-off pulses, pulse until a paste forms. Rub the paste evenly over both sides of each fish fillet. Cover and marinate in the refrigerator for up to 2 hours.
Prepare a fire in a charcoal grill or preheat a grill pan over medium-high heat.
Season the fish fillets with salt again. Lightly oil the grill or grill pan. Grill the fish, turning once, until opaque throughout when pierced with a knife, 3 to 4 minutes per side.
Transfer the fish to warmed individual plates. Serve immediately with lime wedges.
Prepare a fire in a charcoal grill or preheat a grill pan over medium-high heat.
Season the fish fillets with salt again. Lightly oil the grill or grill pan. Grill the fish, turning once, until opaque throughout when pierced with a knife, 3 to 4 minutes per side.
Transfer the fish to warmed individual plates. Serve immediately with lime wedges.
Serves 4.
Adapted from
Williams-Sonoma Lifestyles Series,
Food & Wine Pairing,
by Joyce Goldstein
(Time-Life Books, 1999).
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Rated 5 out of
5
by
Caro27 from
Easy, healthy and delicious!
We made this last night and it was excellent. Our guests loved it. Marinating the fish about two hours before grilling really enhanced the flavor and kept the fish extremely moist. We used cod and served it with asparagus and roasted baby potatoes. It was delicious, healthy and made for a lovely presentation. Definitely will do it again!
Date published: 2018-12-25
Rated 5 out of
5
by
omgjsc from
This is a KEEPER
My family says this is a KEEPER. Easy, delicious, healthy..just need the time to marinate.
I served it with a bean medley salad, roasted corn and kasha with mushrooms, slices of lemon and hot peppers (we like spice).
You won't be disappointed.
Date published: 2012-04-16