Most fish are delicately flavored and best prepared with a simple marinade left on for a brief time. This recipe offers a choice of two marinades and two chutneys for extra flavor. A fillet will take half the time required to cook a bone-in steak.
6, 5 oz (150g) boneless salmon or halibut filets
Lemon and Oil Marinade:
- 4 tbsp (60 ml) fresh lemon juice
- Olive oil for brushing Salt and pepper
- Brush both sides of the fish with lemon juice then with olive oil. Leave for 5 or 10 minutes. Sprinkle with salt and pepper just before cooking.
- Preheat grill or barbecue or grill pan on medium heat. Lightly oil grill or pan.
- Place fish about 4-inches (10 cm) from the heat source and cook 3 to 4 minutes on each side until golden. Fish is cooked when the juices turn white on top and the flesh flakes but is firm and tender. There is a tiny window between underdone and overdone fish, so cook just until cooked. Serve with cucumber herb sauce or mango ginger chutney.
Cucumber Herb Sauce
- ½ seedless cucumber, cut into chunks
- Juice and zest of ½ lemon or more to taste
- 3 tbsp mayonnaise or Greek yogurt
- 2 tbsp (30 ml) chopped fresh dill or cilantro or
- 1 tbsp (15 ml) dried herb
- ½ tsp (2 ml) salt or to taste
Combine the cucumber, lemon juice and zest, herbs and salt to taste.
Mango Ginger Chutney
Makes 1 1/4 cups (300 ml) approximately
- 1 fresh ripe mango or 540 mL can of mango, drained1 inch piece fresh ginger, gratedLemon juice to taste
If using fresh mango, peel with a vegetable peeler and cut the flesh from the pit. Place the mango, ginger and lemon juice to taste in a food processor or blender and pulse on and off just until the mango is cut into small pieces. Season to taste with salt.