Grilled Fish With Cilantro Rubcomments (0) August 4th, 2008
Cilantro Citrus Rub:
Zest of 1 navel orange, about 1-1/2 tsp.
2 tsp. lemon zest
1 tbsp. ground coriander
1 dried red chile japòn or dried cayenne
3 cloves garlic, minced
1/3 cup finely chopped cilantro
Freshly ground pepper
1 tbsp. sesame oil
1-1/2 lbs. fresh fish such as halibut, mahi mahi, or tuna
2 tbsp. each fresh orange, lime, and lemon juice
1 tsp. brown sugar
2 serrano chiles, seeds and ribs removed, minced
2 tbsp. canola oil
2 tbsp. sesame oil
3 tbsp. chopped cilantro
Cilantro sprigs for garnish
In a small bowl, mix together the ingredients for the rub; distribute and work it evenly into both sides of the fish.
In another small bowl, whisk together the ingredients for the marinade. Place the fish in a glass dish or in a ziplock bag and cover with the marinade. Refrigerate for 30 min., turning occasionally.
Grill or broil the fish until it can be flaked with a fork, about 6 min. per side. Turn once and baste with the marinade. Garnish with cilantro sprigs.
Note: The citrus marinade “cooks” the fish, so be careful not to overcook it on the grill.
Recipe by Lucinda Hutson
from issue #8
posted in: herbs, cilantro, main dish