Recipe by Jostlori
This is my favorite fish recipe. The combination of ginger and the cilantro is to die for. Just add some white rice and a rum punch and you'll think you're on a Caribbean vacation! Although the recipe says Sea Bass, you can use any mild flavored fish and have excellent results. I've tried this with grouper, snapper, mahi-mahi and cod. The recipe calls for 4 hours or marinating time, but I often only have about an hour - and it tastes great just the same! The recipe is from La Jolla Cooks, a fundraising cookbook for La Jolla Country Day School
Top Review by PanNan
Very tasty, mild, delicate and buttery fish with subtle flavors of ginger and lemon. I only marinated it for two hours in fear the lemon would "cook" the fish as in ceviche, however, it still absorbed a nice flavor. I seared the skin in a skillet on the stove, and basted the fish with the marinade, then I finished it in the oven for a few minutes until done. Made for Mike and the Appliance Killers ZWT9.
- 1⁄3 cup olive oil
- 1 tablespoon fresh lemon or 1 tablespoon lime juice
- 1 teaspoon ginger, finely grated
- 1⁄2 cup cilantro, coarsely chopped
- 1 teaspoon lemons or 1 teaspoon lime zest
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 lbs sea bass fillets or 2 lbs grouper fillets
Directions See How It's Made
- Mix all ingredients together in a shallow non-reactive container.
- Marinate fish in mixture for 4 hours, spooning some of the mixture over the fish.
- Grill fillets on the grill or on a hot griddle.
- Baste with marinade on both sides until fish is cooked. (Don't use marinade on COOKED fish).