Grilled Fish or Seafood with Lime-Soy Sauce Marinade

style : Fusion

Ingredients:

Zest of 1 lime
1/2 cup Fresh lime juice (about 4 limes)
1/3 cup Mirin, rice vinegar or sake  
2 Tbsp. soy sauce
1 Tbsp. Peanut or vegetable oil
2 tsp. Minced ginger
1 tsp. Chopped cilantro
1 tsp. Honey
1 lb. Swordfish steaks* or other fish steaks such as halibut or salmon

*Large or jumbo shrimp or sea scallops (or a combination) may be substituted for fish steaks. If using shrimp, peel (leaving on tail section) and devein. If using scallops, remove muscle strip, rinse and pat dry. Marinate for 15 to 20 minutes at room temperature. Thread shrimp and scallops on bamboo skewers (use 2 parallel skewers for easier turning) and grill, over hot goals for 4 to 6 minutes on each side, basting with reserved marinade if necessary.

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Preparation:

Makes 4 servings

In baking dish or zipper-style plastic bag, combine lime zest, lime juice, mirin, soy sauce, oil, ginger, cilantro and honey. Set aside 1/4 cup marinade for basting. Place swordfish steaks in remaining marinade, turning once to coat both sides. Let fish marinate for 20 to 30 minutes at room temperature. Place swordfish steaks on grill over hot coals. Grill 5 to 7 minutes on each side, basting occasionally with reserved marinade as necessary. Just before serving, drizzle with remaining reserved marinade.

 

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