Soy Lemon Halibut Recipe
Ingredients
| Soy Lemon Halibut | ||
| Sea bass fillets | 2 Pound | |
| Butter/Margarine | 2 Tablespoon, melted | |
| 3 tablespoons reduced-sodium soy sauce | ||
| Lemon juice | 2 Tablespoon | |
| 1 tablespoon each sugar, minced fresh ginger, and Worcestershire | ||
| Garlic | 1 Clove (5gm), pressed | |
| Pepper | 1/8 Teaspoon | |
| Lemon wedges | ||
Directions
Rinse fish and pat dry.
Combine butter, soy sauce, lemon juice, sugar, ginger, Worcestershire, garlic, and pepper in a large heavy-duty plastic food bag or nonreactive bowl.
Add fish and seal bag (or cover bowl).
Rotate bag to distribute marinade and place in a shallow pan.
Refrigerate for at least 1 hour or up 2 hours, turning fish occasionally.
Remove fish from bag and drain, reserving marinade.
Arrange fish on cooking grate.
Place lid on grill.
Cook, turning once with a wide metal spatula and brushing with reserved marinade halfway through cooking time, until fish is opaque but still moist in thickest part (8 to 10 minutes; cut to test).
Serve with lemon wedges.
Combine butter, soy sauce, lemon juice, sugar, ginger, Worcestershire, garlic, and pepper in a large heavy-duty plastic food bag or nonreactive bowl.
Add fish and seal bag (or cover bowl).
Rotate bag to distribute marinade and place in a shallow pan.
Refrigerate for at least 1 hour or up 2 hours, turning fish occasionally.
Remove fish from bag and drain, reserving marinade.
Arrange fish on cooking grate.
Place lid on grill.
Cook, turning once with a wide metal spatula and brushing with reserved marinade halfway through cooking time, until fish is opaque but still moist in thickest part (8 to 10 minutes; cut to test).
Serve with lemon wedges.
Chef
