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.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 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.