1/1 Photo of Time for Thai Grilled Fish With Chili-Lime Sauce
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.
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- 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)
- 2Combine 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.
- 3Sauce: Combine sauce ingredients in a small bowl, stirring to dissolve sugar. Sprinle with chili and cilantro and set aside.
- 4Coat 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.
- 5Arrange 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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Nutritional Facts for Time for Thai Grilled Fish With Chili-Lime Sauce
Serving Size: 1 (150 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 205.9
- Calories from Fat 77
- Total Fat 8.6 g
- Saturated Fat 0.9 g
- Cholesterol 59.1 mg
- Sodium 1103.6 mg
- Total Carbohydrate 7.5 g
- Dietary Fiber 0.2 g
- Sugars 5.2 g
- Protein 23.7 g
The following items or measurements are not included:
cilantro leaves and stems