Orange Spice Fillets
This recipe makes 4 servings
Ingredients
- 4 skinless fish fillets, each 6 oz/175 g
- 2 cups cherry tomatoes, quartered
- 1 tbsp chopped fresh coriander
- 1 tbsp extra virgin olive oil
- 1 tbsp lime juice
- pinch salt
- Orange Spice Rub
- 1 tbsp grated orange rind
- 2 tsp dry mustard
- 2 tsp ground allspice
- 2 tsp ginger
- 1/2 tsp salt
- pinch Cayenne pepper
Preparation
Pat dry fish fillets; rub both sides of each with orange 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 cherry tomatoes, coriander, olive oil, lime juice and salt ; arrange on each of 4 plates. Add fish.
Additional information :
Orange Spice Rub
Combine, 1 tbsp (15 mL) grated orange rind; 2 tsp (10 mL) each dried mustard, ground allspice and ginger; 1/2 tsp (2 mL) salt ; pinch cayenne pepper.
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 : Dinner; Main Course; Fish; Oranges; Grill/Barbecue; Tomatoes; Limes;
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