Time for Thai Grilled Fish With Chili-Lime Sauce

TXOLDHAM's Note:

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.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

Marinade

• 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)

Sauce

• 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.

Reviews

[JustJanS]

Am I glad you posted this from your clippings to here-this was so, so good. We made a half recipe of the marinade and a double recipe of the dressing so we could spoon it over rice. It was a sensational combo. I reduced the tablespoon of oil in the half mix of marinade to two teaspoons and would just put in one teaspoon or none next time we make this. We are currently eating fresh fish every second day as we catch it and this has been another amazing find in my quest to keep the fish meals interesting. This one will definately be repeated.