Gazpacho Topped Lingcod

Recipe Ingredients

1 1/3 lbs	605g / 21oz	Lingcod fillets
2 tablespoons	30ml	Chopped peeled seeded cucumber
1 cup	62g / 2.2oz	Chopped peeled seeded tomato
2 tablespoons	30ml	Chopped red onion
2 tablespoons	30ml	Chopped green bell pepper
3/4 teaspoon	3.8ml	Chopped garlic
1 tablespoon	15ml	Chopped parsley or cilantro
1/8 teaspoon	0.6ml	Dry dill weed - crushed
1/2 teaspoon	2.5ml	Olive oil
3 tablespoons	45ml	Lime juice - plus
2 teaspoons	10ml	Lime juice
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Hot pepper sauce
2 tablespoons	30ml	Vegetable oil

Recipe Instructions

Seafood Alternatives: grouper, monkfish, swordfish

Rinse the fish in cold water; pat dry with paper towels. Set aside.

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.

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.

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.

Serve with the chilled gazpacho topping.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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