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Lime-Seasoned Salmon

Grill.Master's picture
Ingredients
  Salmon/Whitefish, tuna, or sea bass steaks 1 Pound
  Salad oil 1⁄4 Cup (4 tbs)
  Lime juice 1⁄4 Cup (4 tbs)
  Water 1 Tablespoon
  Soy sauce 1 Tablespoon
  Sesame oil 2 Teaspoon
  Honey 2 Teaspoon
  Mixed greens 4 Cup (64 tbs)
  Shredded radishes 1⁄2 Cup (8 tbs)
  Alfalfa sprouts 1⁄2 Cup (8 tbs)
  Toasted sesame seed 1 Tablespoon
  Canned green chili pepper 1
Directions

Thaw fish, if frozen.
Place the fish in a plastic bag set into a shallow dish.
For marinade, in a small mixing bowl combine salad oil, lime juice, water, soy sauce, sesame oil, and honey; pour over the fish.
Close bag.
Marinate in refrigerator 6 hours, turning bag occasionally to distribute marinade.
In a large mixing bowl toss together mixed greens, radishes, alfalfa sprouts, sesame seed, and, if desired, chili pepper.
Transfer to a serving platter.
Set aside.
Drain fish, reserving marinade.
Transfer marinade to an 8x5 1/4 -inch aluminum pan.
Lightly grease cooking grill.
Place fish on the cooking grill.
Grill 10 to 12 minutes or till fish flakes when tested with a fork, turning once halfway through grilling time.
After turning, place pan of marinade on the cooking grill beside the fish.
Grill marinade till bubbly.
To serve, pour hot marinade over greens on serving platter; toss to wilt slightly.
Top with grilled fish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Grilling
Interest: 
Party

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