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Grilled Fish In A Spicy Citrus Marinade


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  • 4 firm mild white fish fillets - (6 oz ea) (such as grouper, sea bass, flounder, cod or halibut)
  • Sea salt or kosher salt to taste
  • 1 small yellow onion diced
  • 1 walnut-sized piece of fresh ginger peeled, sliced thin
  • 1 small bunch fresh cilantro chopped
  • 1 tablespoon chopped garlic
  • 2 teaspoon minced jalapeño chili
  • 2 teaspoon grated lime zest
  • 1 teaspoon freshly-ground black pepper
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 1 lime quartered (optional)


Servings 4


Step 1

Place the fish fillets in a non-aluminum 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 at least 2 hours or for up to 4 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 to warmed individual plates. Serve immediately with lime wedges, if desired.

This recipe yields 4 servings.

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