Time For Thai Grilled Fish With Chili-Lime Sauce - cooking recipe

Ingredients

Marinade
3 tablespoons garlic, coarsely chopped
3 tablespoons cilantro leaves and stems, coarsely chopped
2 tablespoons fish sauce
1 tablespoon low sodium soy sauce
1/2 teaspoon sugar
1/2 teaspoon salt (optional)
1/2 teaspoon fresh ground pepper
2 tablespoons canola oil (or olive oil)
1 1/2 lbs salmon fillets (or tuna, snapper, cod, catfish or tilapia)
Sauce
2 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons sugar
1 teaspoon garlic, finely chopped
1 teaspoon jalapeno pepper, finely chopped
1 teaspoon cilantro, finely chopped

Preparation

Marinade:.
Combine garlic, cilantro, fish sauce, soy sauce, sugar, salt, pepper, and oil in a food processor or blender and grind to a smooth paste. Transfer to a large zip-lock bag and add fish fillets. Turn gently to season well. Set aside for 30 minutes, or refrigerate up to 1 day.
Sauce: Combine sauce ingredients in a small bowl, stirring to dissolve sugar. Sprinle with chili and cilantro and set aside.
Coat a grill rack with cooking spray and preheat, or lightly oil a shallow baking pan and preheat oven to 425 degrees. Remove fish from marinade and cook until done, turing once, about 5 minutes per side.
Arrange on serving platter along with a small bowl of sauce, if using, to spoon over the fish. Serve hot or warm.