Coriander Spice Fillets
This recipe makes 4 servings
Ingredients
Preparation
Pat dry fish fillets; rub both sides of each with Coriander Spice Rub.
Place fish on greased grill over medium heat; close lid and grill, turning once, until fish flakes easily when tested, about 8 minutes for thin fillets (such as catfish, trout, tilapia, perch and pickerel), about 12 minutes for thick fillets (such as salmon and halibut).
Meanwhile, in bowl, toss together oranges, red onion, olive oil and olives; arrange on each of 4 plates. Add fish.
Additional information :
Coriander Spice Rub
Combine, 2 tbsp (25 mL) dried coriander; 3 cloves garlic, minced; 2 tsp (10 mL) ground cumin; 1 tsp (5 mL) paprika; 1/4 tsp (1 mL) each cayenne pepper and salt.
Tip: The general rule for cooking, grilling, frying and roasting fish at medium-high to high heat is 10 minutes per inch (2.5 cm) of thickness, measured at thickest part of fish.
Source : Canadian Living Magazine: July 2004
- Keywords : Main Course; Dinner; Grill/Barbecue; Fish;
Related content
-
Dill Grilled Trout
Serve with grilled zucchini and pepper and Barley Salad with Tomatoes and Corn (see recipe link...
-
Grilled Pine Nut and Feta Encrusted Salmon
This is the perfect start to the barbecuing season. Salmon is a healthy alternative to hot dogs...
-
Whole Grilled Trout with Lemon Parsley Butter
Grilling a whole fish is easy – just remember to grease the grill (not the fish) so the...
-
