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

1. In a large zip top plastic bag mix the lime juice and rind, oil, soy sauce, garlic, jalapeno peppers and coriander together.
2. 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
3. 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.
4. 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.