Source: Midwest Living

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Recipe Summary test

prep:
20 mins
grill:
15 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw fish, if frozen. Rinse fish; pat dry. Place fish, skin sides down, in a shallow dish. In a small bowl, stir together lime juice and water; brush onto fish. In a small bowl combine paprika, salt, ginger, nutmeg, black pepper, and cayenne. Sprinkle rub evenly over fish; rub in with your fingers.

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  • For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place fish, skin side down, on a greased grill rack over drip pan, tucking under any thin edges. Cover; grill for 15 to 20 minutes or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Grill as above.)

  • To serve, remove skin from fish by carefully slipping a metal spatula between fish and skin, lifting fish up and away from skin. If you like, divide salad among 4 dinner plates. Place fish in the center of the plate on the salad. If you like, serve with grilled asparagus or other favorite vegetable. Makes 4 servings.

Nutrition Facts

316 calories; fat 18g; cholesterol 100mg; saturated fat 4g; carbohydrates 1g; protein 34g; vitamin a 340.1IU; vitamin c 7.7mg; sodium 392mg; potassium 639mg; calcium 20.2mg; iron 0.7mg.
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