Time for Thai Grilled Fish With Chili-Lime Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This was in my clipping stash which I am trying to clean out. Salmon is not traditional Thai but with the typical Thai seasonings, it should fit right in. The sauce is optional but sounds delicious. I am always looking for fish recipes as we try to incorporate 2 to 3 servings a week. Ingredients:
3 tablespoons garlic, coarsely chopped |
3 tablespoons cilantro leaves and stems, coarsely chopped |
2 tablespoons fish sauce |
1 tablespoon low sodium soy sauce |
1/2 teaspoon sugar |
1/2 teaspoon salt (optional) |
1/2 teaspoon fresh ground pepper |
2 tablespoons canola oil (or olive oil) |
1 1/2 lbs salmon fillets (or tuna, snapper, cod, catfish or tilapia) |
2 tablespoons fish sauce |
3 tablespoons lime juice |
2 tablespoons sugar |
1 teaspoon garlic, finely chopped |
1 teaspoon jalapeno pepper, finely chopped |
1 teaspoon cilantro, finely chopped |
Directions:
1. Marinade:.
2. Combine garlic, cilantro, fish sauce, soy sauce, sugar, salt, pepper, and oil in a food processor or blender and grind to a smooth paste. Transfer to a large zip-lock bag and add fish fillets. Turn gently to season well. Set aside for 30 minutes, or refrigerate up to 1 day.
3. Sauce: Combine sauce ingredients in a small bowl, stirring to dissolve sugar. Sprinle with chili and cilantro and set aside.
4. Coat a grill rack with cooking spray and preheat, or lightly oil a shallow baking pan and preheat oven to 425 degrees. Remove fish from marinade and cook until done, turing once, about 5 minutes per side.
5. Arrange on serving platter along with a small bowl of sauce, if using, to spoon over the fish. Serve hot or warm.
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