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Gazpacho Topped Lingcod

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsSilicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/3 lbs 605g / 21oz Lingcod fillets

  2. 2 tablespoons 30ml Chopped peeled seeded cucumber

  3. 1 cup 62g / 2 1/5oz Chopped peeled seeded tomato

  4. 2 tablespoons 30ml Chopped red onion

  5. 2 tablespoons 30ml Chopped green bell pepper

  6. 3/4 teaspoon 3.8ml Chopped garlic

  7. 1 tablespoon 15ml Chopped parsley or cilantro

  8. 1/8 teaspoon 0.6ml Dry dill weed - crushed

  9. 1/2 teaspoon 2 1/2ml Olive oil

  10. 3 tablespoons 45ml Lime juice - plus

  11. 2 teaspoons 10ml Lime juice

  12. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  13. 1/8 teaspoon 0.6ml Hot pepper sauce

  14. 2 tablespoons 30ml Vegetable oil

Instructions Jump to Ingredients ↑

  1. Seafood Alternatives: grouper, monkfish, swordfish Rinse the fish in cold water; pat dry with paper towels. Set aside.

  2. Combine the cucumber, tomato, red onion, green pepper, garlic, parsley, dill weed, olive oil and 2 teaspoons lime juice. Mix well and chill for 30 minutes to blend flavors.

  3. Meanwhile, combine 3 tablespoons lime juice, pepper, hot pepper sauce and oil. Marinate the fish in the mixture for 10 minutes. Drain the fish, reserving the marinade.

  4. Grill the fish for 4 to 5 minutes. Baste the uncooked side with reserved marinade. Turn fish and continue to cook until the fish is opaque through the thickest part, 3 to 5 minutes longer.

  5. Serve with the chilled gazpacho topping.

  6. This recipe yields 4 servings.

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