Thursday, June 17, 2010

Grilled Fillets of Fish California Style

Difficulty: **

Ingredients:

Sauce
1 1/2 cups chopped tomato
1 avocado, chopped
1/4 cup chopped green onions
4 oz. can diced green chiles, drained
2 tablespoons white wine vinegar
1 tablespoon oil
1/2 teaspoon salt
1 tablespoon chopped fresh cilantro or parsley, if desired

FISH
1 1/2 lb. fresh or frozen cod, pollack, halibut or other firm fish, thawed
1 to 2 tablespoons oil or butter

In medium bowl, combine all ingredients for sauce; mix well. Cover and refrigerate. When read to BBQ, place fish on oiled grill 4 to 6 inches from medium coals. Brush lightly with 1 tablespoon oil. Cook 12 to 15 minutes or until fish flakes easily with fork, turning once and brushing lightly with remaining oil. To serve, top with sauce.

BROILER METHOD: Prepare sauce as directed above. Brush fish lightly with 1 tablespoon oil. Broil fish 4 to 6 inches from heat for 15 to 18 minutes or until fish flakes easily with fork, turning once and brushing lightly with remaining oil. Top with sauce.

TIP: To grill thin fillets of fish, wrap in heavy-duty foil that has been pierced several times with a fork.
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