Grilled Halibut Sarandeado


46 ounces fresh or frozen halibut or grouper fillets, about 1 inch thick
½cup freshly squeezed lemon juice
1medium fresh serrano chile pepper, chopped
1tablespoon Worcestershire sauce
½teaspoon coarse salt
½teaspoon black pepper
¼cup coarsely chopped cilantro
Salt and black pepper
1lemon, cut into wedges
Grilled green onions (optional)


1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a large resealable plastic bag set in a shallow baking dish. In a blender, combine lemon juice, chile, Worcestershire sauce, coarse salt, and the 1/2 teaspoon black pepper. Cover and blend until smooth. Pour over fish in bag; seal bag. Marinate in the refrigerator for 30 minutes, turning bag once. (Do not marinate longer than 30 minutes.) 2. Drain fish, reserving marinade. For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning once and brushing with reserved marinade halfway through grilling. Discard remaining marinade. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as directed.) 3. Sprinkle fish with cilantro. Season to taste with salt and pepper. Serve with lemon wedges and, if desired, grilled green onions.
SOURCE: Better Home and Gardens