Australian Grilled Fish

  • 1/4 c. lime juice
  • 2 T. vegetable oil
  • 2 tsp. fresh ginger root -- grated
  • 1/4 tsp. cayenne pepper
  • Black pepper
  • 4 fish steaks -- 8-10 ounces and 1-inch thick, each. Use swordfish, halibut or salmon steaks.

In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your tastes.

Marinate the fish in the marinade for 45-60 minutes. Turn the steaks 2-3 times.

Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil.

Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center. Turn fish after about 4-5 minutes. Total grilling time will depend on your grill and the heat of the coals. * To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade.

  • Yields: 4 servings
  • Preparation Time: 1 hour, 15 minutes
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