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Grilled Fish Steaks with Lemon-ginger Marinade

1 tb Grated lemon zest
2 tb Lemon juice
1/4 c Dry white wine
1 tb Olive oil
1 tb Reduced-sodium soy sauce
1/4 c Minced green onions
1 tb Coarsely grated fresh gingerroot
Freshly ground black pepper to taste
2 lb Fish steaks; (halibut, salmon, tuna, etc.; cut 1 inch thick)


Combine all ingredients, except fish steaks to make the marinade. Place fish in a shallow, non-reactive container (glass or ceramic) and cover with the marinade. Let stand 3-4 hours, or overnight, in the refrigerator. Remove fish from marinade. Pour the marinade into a small saucepan. Using a stovetop grill, an outdoor grill or a preheated broiler, cook the fish according to the Canadian rule: measure the fish at its thickest point and cook 8-10 minutes ot the inch, brushing with the marinade occasionally. Turn once. Meanwhile, bring the marinade to a boil and remove it from the heat. Serve fish with broiled marinade spooned over it. Serves 6.


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