Grilled Fish • Pescado a la Parrilla
Servings: 6
Ingredients:
2 pounds
fresh swordfish, salmon, grouper or sea bass cut into steaks or filets at
least 1 inch thick
3
tablespoons soy sauce
3
tablespoons sherry
2
tablespoons lime juice (preferably key lime)
1
tablespoon sesame oil
½
tablespoon fresh ginger, grated and chopped
½
tablespoon sugar (preferably raw sugar)
1 Clove
garlic, mashed and minced
Directions
• Combine
all the ingredients except the fish to make a marinade. Place the fish in a
flat glass or china dish. Pour the marinade over the fish and marinate for
at least 1 hour, turning a few times.
• Scrape
the garlic from the fish. Grill over hot coals or in the oven broiler, 10 or
15 minutes on each side depending on the thickness of the fish. Cook until
the fish flakes easily.
• Serve
with brown or basmati rice and slices of lemon
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