|source: Kalyn's Kitchen|
Use any firm white fish in this recipe for Grilled Halibut with Cumin and Lime, and if you have leftover fish, use it to make fish tacos! This tasty recipe is low-carb, gluten-free, South Beach Diet Phase One, and can be Whole 30 or Paleo if you omit the Worcestershire sauce.
Makes enough marinade for 6-8 fish fillets.
6-8 fish steaks or fillets
1/2 cup fresh lime juice
1/2 cup oil of your choice
1/4 cup Worcestershire sauce
4 tsp. onion powder or 2 T grated fresh onion
2 tsp. garlic puree or minced fresh garlic
2-4 tsp. ground cumin
2 tsp. grated lime zest (about two small limes)
1 tsp. coarse ground black pepper
optional: fresh cut limes for squeezing on cooked fish
Zest the lime. Mix marinade ingredients. Place fish in single layer in a Ziploc bag or a flat plastic container with a snap-tight lid and marinate 2-4 hours in refrigerator. (Don't marinate too long or the lime juice will start to "cook" the fish.)
When you're ready to grill, take the fish out of the refrigerator and let it come to room temperature. Oil the grill grates (I use a paper towel with some oil poured on.) Preheat grill to medium hot.
If you're going for diagonal grill marks, lay the fish on the hot grill at an angle to the grill grates and cook until grill marks appear on the first side. (I usually lift up one piece of fish and check.) When you see the grill marks (about 3 minutes) rotate the fish in the other direction and cook until you see the second set of grill marks appear. Then use a large turner to carefully turn fish to the second side and cook until it's just firm (not hard) to the touch. As a general rule, grilled fish takes about 10 minutes per inch of thickness. I cooked the fish in these photos for a total of 10 minutes and it was perfect.
Serve hot, with fresh cut limes to squeeze on the fish if desired.
I've made this mostly with halibut but any kind of mild white fish which is substantial enough to hold up on the grill would work here.
source: Kalyn's Kitchen