Grilled Fish with Tangy Ginger Sauce
Ginger's heat is more aromatic than incendiary, but it does give this fish a
definite kick.
2 TB sugar
2 TB fresh lime juice.
1-1/2 TB finely grated fresh ginger
1 TB Asian fish sauce or soy sauce
1 garlic clove, minced
Four (6 oz. ea.) pompano fillets*
Salt and freshly ground pepper
1/4 cup cilantro sprigs.
Light a grill. In a small bowl, mix the sugar with the lime juice, ginger,
fish sauce and garlic.
Season the pompano fillets with salt and pepper and grill over a hot fire for
about 3 minutes per side,
or until just cooked through. Transfer the fish to a platter or plates.
Spoon the sauce over the top, garnish with the cilantro and serve.
Serves: 4
*Any mild white fish works well with this recipe.
This recipe originally appeared in Food & Wine, August 2002.
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