Recipe Directions
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Ingredients
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4 – 7 oz centre cut pieces of char (salmon can be substituted)
1/4 cup of jicama cut into battonettes (1 inch X 1/4 inch sticks)
1/4 cup of yellow and red peppers cut into battonettes
1 blood orange (sectioned)
1 ruby grapefruit (sectioned)
1 orange (sectioned)
2 T fresh lime juice
6 T extra virgin olive oil
2 T chopped fresh cilantro
1/2 jalapeno pepper seeded and finely diced
1 T light soya sauce
1 T fresh ginger, finely chopped
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Directions
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• Combine all ingredients except fish in a non-reactive container, allow flavors to marry for 1 hour.
• Season fish with salt and pepper and grill until cooked
(should be pink inside)
• Taste and adjust seasoning to vinaigrette
• Top each piece of grilled fish with 1/4 of the vinaigrette
• Serve with new potatoes and vegetables
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Yield
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N/A
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