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Ginger-Lime Grilled Snapper with Herb Sauce
In this weeknight-friendly main, the fish is cooked on a stovetop grill pan. A zesty puree of cilantro, scallions, ginger and lime comes together quickly in a blender and boosts flavor from start to finish. Some of it is rubbed on the fillets before cooking to season them and help the flesh caramelize as it browns. The rest is served alongside, providing a bright contrast to the smoky fish. Choose a firm-fleshed fish, such as snapper, mahi mahi or mackerel, that will hold up well during grilling. Coconut or turmeric rice is an especially good side.
4
Servings
25 minutes
Ingredients
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1½
cups lightly packed fresh cilantro
-
1
bunch scallions, roughly chopped
Directions
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01In a blender, combine the cilantro, scallions, oil, ginger, lime zest and juice and ¼ teaspoon each salt and pepper. Blend on high until smooth, about 1 minute, scraping the jar as needed. Measure ¼ cup of the puree into a wide, shallow dish; transfer the remainder to a small bowl and reserve. Add the fish to the dish, rub the puree into all sides and season with salt.
