Lime and Chipotle Marinated Fish
6, 4-ounce fresh or frozen swordfish or tuna steaks, cut 3/4-inch thick (I used tuna from Trader Joes)
1/2 teaspoon finely shredded lime peel
1/4 cup lime juice
1 T. chipotle chili powder or diced chipotle in adobo sauce
2 teaspoons cooking oil
2 cloves garlic, minced
1 tablespoon snipped fresh cilantro
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt
Thaw fish, if frozen. For marinade, combine lime peel, lime juice, chipotle, oil, garlic, cilantro, pepper, and salt. Place fish in a plastic bag set into a shallow dish. Pour marinade over fish in bag. Seal bag; turn to coat well. Refrigerate 1 hour, turning bag occasionally.
Remove fish from marinade; discard marinade. Place fish on greased grill rack directly over medium heat. Grill fish on a greased grill rack on medium for 6 to 8 minutes or until fish flakes when tested with a fork, turning once halfway through grilling time.
6, 4-ounce fresh or frozen swordfish or tuna steaks, cut 3/4-inch thick (I used tuna from Trader Joes)
1/2 teaspoon finely shredded lime peel
1/4 cup lime juice
1 T. chipotle chili powder or diced chipotle in adobo sauce
2 teaspoons cooking oil
2 cloves garlic, minced
1 tablespoon snipped fresh cilantro
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt
Thaw fish, if frozen. For marinade, combine lime peel, lime juice, chipotle, oil, garlic, cilantro, pepper, and salt. Place fish in a plastic bag set into a shallow dish. Pour marinade over fish in bag. Seal bag; turn to coat well. Refrigerate 1 hour, turning bag occasionally.
Remove fish from marinade; discard marinade. Place fish on greased grill rack directly over medium heat. Grill fish on a greased grill rack on medium for 6 to 8 minutes or until fish flakes when tested with a fork, turning once halfway through grilling time.
I served ours with grilled corn on the cob and Chili-Spiced Asparagus (recipe coming soon).
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