March 25th, 2008
Busy days calls for quick and easy, but healthful meals. One of my favorite sauces for fresh fish is what I call a “splash”. Splashes can be made with lemon, fresh herbs and olive oil.One of my favorite sauces for fresh fish is what I call a “splash”. Splashes can be made with lemon, fresh herbs and olive oil. My recipe for Chelada Splash – echoes the fresh bright ingredients in a chelada cocktail — fresh lime and beer, a bit of heat, and of course a splash of beer! Try this recipe out on your favorite grilled fish or shellfish as the days get warmer for great patio dining.
Grilled Fish with Pacifico Chelada Lime Splash
If a light type of fish such as halibut is not available, any type of grilled firm fish or shellfish is great with the Chelada Lime Splash!
Makes 4 to 6 servings
4 Tbls olive oil
3 Tbls fresh lime juice
1/3 cup Pacifico Beer
2 tsp minced lime zest
1 Tbls thinly sliced chives
2 Tbls chopped cilantro
1 Tbls minced parsley
2 – 3 tsp Tabasco, depending upon how spicy you like it
2 tsp minced garlic
3/4 tsp salt
4 (6-oz) fresh fish steaks or fillets, such as halibut or cod
Salt and black pepper
Garnish:lime wedges and cilantro sprigs
To make the splash: Mix all ingredients together well and refrigerate until needed.
To cook the fish: Preheat the grill until hot. Lightly rub the fish on each side with a little oil and season with salt and pepper as desired.
Grill the fish for 2 – 3 minutes per side, depending on the thickness of the fish. Fish should be nicely grill-marked and cooked through, but still juicy.
Place the fish on plates, and splash each piece of fish with 1 Tbls or more of the Pacifico Chelada Lime Splash. Pass the remaining splash on the side.
Chef’s Tips: To add a light smoky flavor, soak a few wood chips, such as apple, mesquite or pecan (depending upon where you live) in water, and throw on the coals just before placing fish on grill. If grilling is not your thing, you can pan-sear or bake the fish. Recipe © 2008 Kathy Casey