Grilled Fish With A Fresh Citrus Vinaigrette Recipe

"This is a light, healthy, and refreshing recipe. I call it "grilled," and, it is best when grilled; however, an outside charcoal or gas grill, an inside grill pan, or this can even be done in the oven or under the broiler - pick which method works best for you. A light marinade, grilled and then drizzled with a fresh citrus vinaigrette - it is simple and delicious. Best served with a rice pilaf or sauteed spinach, and fresh green beans or your favorite vegetable. I prefer grouper, but this recipe works with any white fish (Cod, Halibut, Tilapia, Flounder, Trout, Snapper, etc). Prep time does include the time to marinate."

Step by Step Method

FOR THE MARINADE

Step 1

Mix the oil, ginger, and lime zest in a small cup. Brush the marinade over both sides of the fish. It is a light marinade so just a light coating. Add to a non-reactive (glass) pan and cover with plastic wrap. Let it marinade 30 minutes to 2 hours. Thirty (30) minutes for thin fish, such as Snapper, Flounder, or Tilapia; and up to 2 hours for Cod, Halibut, Grouper etc. After marinating, make sure to remove the fish from the refrigerator to come to room temp and take the chill off. Then season with salt and pepper on both sides.

FOR THE VINAIGRETTE

Step 2

Make this ahead of time as well. Mix everything in a small bowl and whisk well. I love to use a small jar or tupperware container and just shake it, but use anything you have. Make sure to let it set 30 minutes or so before serving. I prefer to serve this room temperature or slightly chilled.

FOR THE FISH

Step 3

Spray your grill, grill pan, or a baking dish; or line a baking sheet for broiling with foil or parchment paper. Now, cooking times are difficult, as each type of fish will cook differently. For grilling, I cook on medium high to high heat and I simply spray the pan with a non-stick spray or lightly brush with olive oil. The marinade already has some oil in it. For the oven, I cook at 400, and for the broiler, I use the second shelf down so the fish does not burn. Thinner fish will take 5 minutes or less per side, whereas thicker cuts can take up to 10-12 minutes per side. You just need to test the fish when it is firm to the touch.

TO SERVE

Step 4

Serve the fish over a bed of sauteed spinach or rice pilaf and drizzle the vinaigrette over the top of the fish - finish with cilantro or parsley if you want. Healthy and delicious and a very easy dish. ENJOY!