Monday, May 2, 2011

Asian Lime Whitefish

  • 100g whitefish of your choice
  • 1 1/2 t liquid aminos
  • 1/4 t grated fresh ginger
  • lime wedge(s)
  • sea salt & pepper

  1. In a small shallow bowl, mix together the marinade of lime juice (from lime wedge or two - I'll use up to half of lime), liquid aminos, and grated ginger. 
  2. Place the fish in the bowl and coat both sides with marinade and desired amount of sea salt and pepper. 
  3. Cover with saran wrap. Place in the fridge for about 30 minutes.
  4. Preheat non-stick pan over med-high. Pour marinade & fish into pan. Cook about 3-6 mins each side, depending on the thickness of the fish, until browned or done to preference.
  5. Serve immediately.