A super quick grilled fish recipe. Freezer to esophagus in 25 minutes.
I used tilapia, but really any white solid textured fillet should be ok.
3-8 min: Thaw the frozen fillets half-way, when they’re still icy but come off from each other and are soft to the touch. That makes sure there’s juice inside.
Meanwhile, Start the grill, Spritz some oil spray.
1 min 30 sec: Cut each fillet into 4.
2 min 30 sec: Salt them. add one tbsp of ginger garlic paste for 3 fillets, 1 tbsp soya sauce + 1 tbsp sriracha hot sauce (preferably premixed). apply well. Spread some dry unsalted dill.
30 sec: Place on grill, sprinkle more dill and cover.
3-5 min: after the fish is white and flaky, turn over (a lot of people including hubs doesnt wanna do this since it heats from both sides in a G.Foreman, but I like to have double grill marks and well done but juicy meat) after another couple min when the air is full of dill flavor, take them out.
30 sec: Drizzle lemon juice, sriracha or spicy mayo
Hubs likes this with beer, I love it on a bed of soft buttery rice. I’m sure potato wont be bad either.