haikuman

Another “Low Carb World Tour™” Recipe from Haikuman.

2 teaspoons ground Fennel
2 large Garlic cloves minced and mashed to a paste with 1/4 teaspoon sea salt
1 Tablespoon Lime Juice (fresh is best)
1/2 teaspoon Sea Salt
4 Tablespoons Olive Oil
1/8 cup lite Tamari (wheat-free soy sauce - check the label!)
1/2 teaspoon Sriracha Hot Chili Sauce
1 teaspoon Sesame oil
a generous cranking of Black Pepper

Whisk together all ingredients in a glass mixing bowl.
(The Sriracha Hot Chili Sauce is optional - it does add a little heat and rounds out the taste a bit)

In a larger freezer bag or glass mixing bowl, marinate four or five 1-inch-thick fillets of a suitable grilling fish - Mahi-Mahi, Tuna, Salmon, Halibut - for 15 minutes, to not more than 3 hours.

Oil a hot grill and grill with the skin side up for 3 or 4 minutes. Carefully turn (only once) and grill just until it is opaque and the fillet starts to flake most of the way through when bent. Remove to a warm platter.

Tags: Asian, fish, gluten-free, grill, low-carb, marinade, paleo, primal