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Ingredients

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Directions

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  • 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.)

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; 18 g total fat; 4 g saturated fat; 100 mg cholesterol; 392 mg sodium. 639 mg potassium; 1 g carbohydrates; 0 g fiber; 34 g protein; 340 IU vitamin a; 8 mg vitamin c; 20 mg calcium; 1 mg iron;

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