Lime juice adds a snappy freshness to fish marinades. If you do not have any, use lemon.
Ingredients
Marinade
- ¼ cup fresh lime juice
- 1 tsp grated lime rind
- 2 tblsp oil
- 2 tblsp soy sauce
- 2 tsp minced garlic
- 2 jalapeno peppers, deseeded and finely chopped
- ½ cup chopped coriander
Fish
- side of fresh salmon or 6 x 3cm thick fish steaks or cutlets (see Cook’s Tip)
Method
- In a large zip top plastic bag mix the lime juice and rind, oil, soy sauce, garlic, jalapeno peppers and coriander together.
- Add the fish, making sure the side of salmon, fish steaks or cutlets are evenly covered with marinade. Marinate in the refrigerator for 30-40 minutes - no longer
- Chargrill the fish on a hot, lightly oiled barbecue plate turning once. Alternatively fan grill at 200°C until just cooked through. Cooking time will depend on the thickness of the fish.
- Serve with grilled lime wedges, avocado and rocket leaves.
Cooks Tips
- We used kingfish steaks and a side of salmon. Other fish that can be subsituted include groper (hapuka), mackerel and tuna.
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