6 ounces frozen limeade, thawed
3/4 cup olive oil
3/4 cup soy sauce
2 tablespoons minced fresh garlic
2 tablespoons chopped fresh rosemary
6 4-ounce Alaska salmon steaks, fillets, halibut (4 to 6 ounces each)
OR
6 4-ounce cod steaks/fillets* (4 to 6 ounces each)
Servings: 6
1. Combine limeade, olive oil, soy sauce, garlic and rosemary in a shallow baking dish. Place seafood in dish. Turn fish over several times to coat; refrigerate 30 to 45 minutes. Remove seafood from marinade.
*If using Alaska halibut or cod, substitute 1 teaspoon each of dried oregano and ground coriander for rosemary. Proceed as directed.
2. Cook seafood on oiled, medium hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook.
Cuisine: Mediterranean
3/4 cup olive oil
3/4 cup soy sauce
2 tablespoons minced fresh garlic
2 tablespoons chopped fresh rosemary
6 4-ounce Alaska salmon steaks, fillets, halibut (4 to 6 ounces each)
OR
6 4-ounce cod steaks/fillets* (4 to 6 ounces each)
Servings: 6
1. Combine limeade, olive oil, soy sauce, garlic and rosemary in a shallow baking dish. Place seafood in dish. Turn fish over several times to coat; refrigerate 30 to 45 minutes. Remove seafood from marinade.
*If using Alaska halibut or cod, substitute 1 teaspoon each of dried oregano and ground coriander for rosemary. Proceed as directed.
2. Cook seafood on oiled, medium hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook.
Cuisine: Mediterranean
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