Ingredients
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1/4 cup lemon juice
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1/4 cup vegetable oil
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2 tablespoons low sodium soy sauce
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2 tablespoons fresh ginger, finely chopped or 2 teaspoons ground ginger
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6 garlic cloves, finely chopped, about 1 Tbsp
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3 green onions, chopped, green and white parts
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1 teaspoon onion powder
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1 teaspoon paprika
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1/2 teaspoon cayenne pepper, adjust to taste
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lemon wedge
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24 ounces catfish fillets or 24 ounces other mild fish
Instructions
- Combine lemon juice, soy sauce, vegetable oil, ginger, garlic, green onions, minced onion, paprika and cayenne pepper and stir to mix well.
- Place fish in a zipper seal bag and pour liquid mixture over it. Seal and marinate in the refrigerate for about 1 to 2 hours.
- Oil grill grate or fish basket really well and preheat grill to medium high. Grill fish for 4 minutes on each side. Flip the fish only once and brush with reserved marinade when flipped.
- NOTE: Fish is completely cooked when the color turns from translucent to opaque (white) or has reached a 150 degree F internal temperature. Resist the temptation to over-cook fish until it "flakes," which indicates the fish is becoming dry.