My good friend, Jyl Riendeau, was quick to send in some of her recipes. She combines creativity with great cooking so I’m sure you’ll enjoy her contributions.
4 firm, mild white fish fillets, such as grouper, sea bass, flounder, cod, halibut or tilapia, each about 6 oz.
Sea salt or kosher salt, to taste
1 small yellow onion, diced
1 walnut-sized piece of fresh ginger, peeled and
1 small bunch fresh cilantro, chopped
1 tablespoon chopped garlic
2 teaspoon minced jalapeño chili
2 teaspoon grated lime zest
1 teaspoon freshly ground pepper
1/4 cup lime juice
1/4 cup olive oil
1 lime, quartered (optional)
Place the fish fillets in a nonreactive container and season lightly with salt. In a food processor, combine the onion, ginger, cilantro, garlic, chili, lime zest, pepper, lime juice and olive oil. Using on-off pulses, pulse until a paste forms. Rub the paste evenly over both sides of each fish fillet. Cover and marinate in the refrigerator for up to 2 hours.
Prepare a fire in a charcoal grill or preheat a grill pan over medium-high heat.
Season the fish fillets with salt again. Lightly oil the grill or grill pan. Grill the fish, turning once, until opaque throughout when pierced with a knife, 3 to 4 minutes per side.
Transfer the fish to warmed individual plates. Serve immediately with lime wedges. Serves 4.