ISRAEL
Wine suggestion: an oaky, Israeli, Gali Pinot NoirGrilled Fish in a Spicy Lemon Marinade
… Serves 4
4 firm, mild white fish fillets such as grouper, sea bass, flounder, cod or halibut, each about 6 oz.
Sea salt or kosher salt, to taste
1 small yellow onion, diced
1 walnut-sized piece of fresh ginger, peeled and thinly sliced
1 small bunch fresh cilantro, chopped
1 Tbs. chopped garlic
1/2 tsp. cayenne pepper flakes
2 tsp. grated lemon or lime zest
1 tsp. freshly ground pepper
1/4 cup lemon or lime juice
1/4 cup olive oil
1 lemon or lime, quartered (optional)
1. Place the fish fillets in a nonaluminum container and season lightly with salt.
2. In a food processor, combine the onion, ginger, cilantro, garlic, chili, lime zest, pepper, lemon or lime juice and olive oil. Using on-off pulses, pulse until a paste forms.
3. Rub the paste evenly over both sides of each fish fillet. Cover and marinate in the refrigerator for at least 2 hours or for up to 4 hours. (We marinated 2 hours and it was great.)
Cooking Method: We lined a shallow baking pan with baking paper and placed the fish, with its marinade, in it. Popped the whole thing in the fridge for 2 hours. About 15 minutes before we needed to serve, we heated the oven grill and grilled the fish in there, without turning it over, for 10 minutes. Grilled this way, a certain amount of sauce formed in the baking pan, which we spooned over the fish as we served it. Very delicious! Make sure to have plenty of fresh bread on hand to mop it up.
The original instructions are as follows: Prepare a fire in a charcoal grill or preheat a grill pan over medium-high heat. Season the fish fillets with salt again. Lightly oil the grill or grill pan. Grill the fish, turning once, until opaque throughout when pierced with a knife, 3 to 4 minutes per side.
Transfer to warmed individual plates. Serve immediately with lemon or lime wedges, if desired.
