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Lime-Soy Grilled Halibut or Salmon

This easy recipe comes from Pamela Salzman, a cooking instructor in the Los Angeles area who focuses on whole, seasonal, and locally-grown organic foods.

Pamela focuses on recipes taught in her classes, as well as nutrition education.
As she says, “The motivation behind my cooking classes and this site is to encourage and inspire people to get back in the kitchen and cook real food.”
“This recipe today is inspired from the first cookbook I ever bought (in 1987!), The Loaves and Fishes Cookbook, and it called for swordfish. It's an absolutely delicious, tart and savory marinade which I have tweaked a bit over the years.”
Lime-Soy Grilled Halibut or Salmon
Adapted by Pamela Sazlman from The Loaves and Fishes Cookbook.
Serves 6


  1. To make the marinade, combine all ingredients except fish in a small bowl.
  2. Arrange the fish in a glass or non-reactive dish just large enough to hold the fish and the marinade. Pour half the marinade over the fish and allow to sit at room temperature for 10-45 minutes (depending on how much time you have.)
  3. Preheat the grill or broiler until hot. If using the grill, place some oil in a small bowl and use it to grease the grill.
  4. Place fish skin-side down and grill about 3-5 minutes on each side, depending on thickness. Discard marinade that the fish was sitting in. Cook fish until it starts to flake, but is still rare at the very center.
  5. Transfer to a serving platter and pour the reserved marinade over each piece of fish and cover for 5 minutes to continue self-cooking.
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