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Gazpacho Topped Lingcod
1 1/3 pounds lingcod fillets
2 tablespoons chopped peeled seeded cucumber
1 cup chopped peeled seeded tomato
2 tablespoons chopped red onion
2 tablespoons chopped green bell pepper
3/4 teaspoon chopped garlic
1 tablespoon chopped parsley or cilantro
1/8 teaspoon dry dill weed -- crushed
1/2 teaspoon olive oil
3 tablespoons lime juice -- plus
2 teaspoons lime juice
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon hot pepper sauce
2 tablespoons vegetable oil
Seafood Alternatives: grouper, monkfish, swordfish
Rinse the fish in cold water; pat dry with paper towels. Set aside.
Combine the cucumber, tomato, red onion, green pepper, garlic, parsley, dill weed, olive oil and 2 teaspoons lime juice. Mix well and chill for 30 minutes to blend flavors.
Meanwhile, combine 3 tablespoons lime juice, pepper, hot pepper sauce and oil. Marinate the fish in the mixture for 10 minutes. Drain the fish, reserving the marinade.
Grill the fish for 4 to 5 minutes. Baste the uncooked side with reserved marinade. Turn fish and continue to cook until the fish is opaque through the thickest part, 3 to 5 minutes longer.
Serve with the chilled gazpacho topping.
This recipe yields 4 servings.