Combine all ingredients to form a paste.
Add or subtract vinegar and shoyu to get right consistency and taste.
Place any firm fresh fish fillets in shallow pan and pour mixture over fish and let sit.
Cook fish over grill, brushing on a thick paste of marinade often.
Put all into a bowl except oil and lemon.
Add the 1/2-1 Fresh lime or lemon juice squeezed over all.
Add approximately 1-2 TBL of olive oil.
Let flavors meld for at least 1 hour. You can refrigerate or not.
Enjoy.
Eileen Baker.
ry with paper towels. Cut fish crosswise into 3/4-inch
Preheat grill for medium heat. Adjust grate/rack
ll marinade ingredients. Cut the fish into several large pieces and
Place shrimp, chili pepper, cilantro, fish sauce, brown sugar and half
nd bottom levels.
Combine mango, tomatoes, cucumber, onion, jalapeno, seasonings
For the mango salsa, mix 2/3 of the
To make the dressing, mix the lime juice, fish sauce, sugar and chili in a small bowl and set aside.
Heat a grill pan over a medium heat. Season the salmon and cook for 3-4 mins each side, until cooked to taste.
To make the mango salsa, in a large bowl, combine the mangoes, avocado, cilantro, mint, onion, coconut and half of the dressing, tossing to coat.
Serve the salmon with the mango salsa, lime wedges, arugula and extra mint leaves. Spoon over the extra dressing.
In a small bowl, combine cilantro, lime juice, oil and garlic. Add the fish, turning to coat. Marinate, covered, in the fridge for 20 mins.
In a small bowl, combine all the salsa ingredients.
Preheat a grill on high. Cook fish for 3-4 mins each side, until flesh flakes easily when tested with a fork. Serve with the salsa.
Combine the mango, onion, vinegar, lime juice and
Prepare fish: drizzle with half of the
Measure the thickness of the fish. Brush with a mixture of
egrees.
To prepare the fish, start by wiping the flesh
For the mango salsa, combine the mango, red onion, serrano chile, cilantro, lime juice and salt in a glass bowl. Set aside.
For the tilapia rub, mix together 1 tablespoon of olive oil, curry powder and garlic pepper in a small bowl. Rub this mixture onto both sides of the fish fillets.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the fish for about 3 minutes on each side or until it flakes easily with a fork.
Serve with the mango salsa.
Season salmon with salt and pepper.
Mix well and let stand.
Heat lightly oiled grill pan on medium-high heat. Grill seasoned salmon for 5 minutes on each side or until done.
Top with salsa and serve.
Tips: Checking salmon for doneness: Gently insert a fork tip into the thickest part of the fish. If the salmon easily separates (or flakes), it's ready.
Variations: Make the same recipe with grilled chicken.
Comments: Serve with baked sweet potato wedges.
he fish on the grill, skin side down and cook for about
n a large bowl. Add fish and stir to coat; set
n a large bowl. Add fish and stir to coat; set
Cook fish in olive oil with spices and some lime juice, breaking it into smaller pieces. (Packaged Taco seasoning can be used instead).
Place a corn tortilla in a hot pan with olive oil, spoon some of the fish mixture into the centre and add a piece of white cheddar. Fold the tortilla in half and cook until crisp.
Add salsa, cabbage/coleslaw and salsa as desired.