Friday, March 30, 2007

Lenten Recipe #6 -- Zesty Citrus Fish and Shrimp

Whereas most of the recipes posted in this series have been passed down from other people or otherwise accumulated through the years, this one is a Scott Harris original.

Zesty Citrus Fish and Shrimp

2-3 white fish fillets (like mahi-mahi or cod)
1/2 lb. shrimp, peeled and veined
2 T. lime juice
1 T. soy sauce
1 T. sesame oil
1/2 c. cilantro, chopped
1 T. rice vinegar
lemon pepper seasoning

Preheat grill on high heat. Combine lime juice, soy sauce, sesame oil, cilantro, and rice vinegar in zip-loc bag. Add fillets and shrimp. Marinate for 10-20 minutes. Reduce grill to medium heat. Place a sheet of aluminum foil on the grill surface, turning up at the edges to make a bowl. Place fish on the foil and add shrimp to foil so all pieces touch the foil and cook evenly. Pour marinade over fish and shrimp. Sprinkle fish and shrimp liberally with lemon pepper. Cook fish for 30 minutes, turning carefully once. Move shrimp around to ensure that they get thoroughly cooked. When cooked, fish should be white and flaky but not dry. Shrimp should be orange and opaque with white flesh. Remove from grill and serve topped with its own sauce from the grill. Serve with Bonny Doon Pacific Rim Riesling. Serves four.

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Please do not reproduce or copy without the permission of the author.