Spicy Fish Sauce Recipe

Fish Recipes — By gulfscapes magazine on April 3, 2008 at 8:16 pm

Works for grouper, wahoo, swordfish, tuna or shark steaks.

1 pound fresh or frozen fish 3/4-inch thick
2 tablespoons orange juice
2 green onions, thinly sliced (2 tablespoons)
2 tablespoon chili sauce
1 tablespoon finely chopped gingerroot
1 tablespoon reduced-sodium soy sauce
1 teaspoon dried basil, crushed
Finely chopped Bahamian Bird Pepper
Nonstick cooking spray coating

Garnish: Orange slices and Fresh Basil leaves

Thaw fish, if frozen. Cut into serving size pieces.

For marinade, in a shallow bowl combine orange juice, onion, chili sauce, gingerroot, soy sauce, basil, and bird pepper. Add the fish; turn to coat with marinade. Cover; marinate at room temperature for 20 minutes.

Spray the unheated rack of a broiler pan with nonstick spray coating. Drain fish, reserving marinade. Place fish on rack. Broil 4 inches from the heat for 5 minutes. Using a wide spatula, carefully turn the fish over. Brush with reserved marinade. Broil for 5 to 7 minutes more or till fish flakes easily with a fork. Garnish with orange slices and basil leaves, if desired.