- 1 tbsp. miso paste
- 2 tbsp. Hawaiian chili pepper water
- 1 tbsp. avocado oil
- 1 tbsp. chopped garlic
- 1 tbsp. ginger squeeze
- 1 tsp. cumin
- 1 tsp. coriander
- 1/2 tsp. paprika
- 1/2 tsp. crushed red pepper flakes
Put all ingredients in a small food processor and pulse until well blended.
Use a silicone spatula to evenly coat all sides of the fish filets with the marinade.
Move to the fridge for 1-3 hours. Heat grill to 400F. Grill the fish to your liking.
This was fresh Hawaiian Swordfish that we cooked for 4.5 minutes, flipped and cooked an additional 2 minutes. It was PERFECT!
Enjoy with your favorite sides! We shared a grilled artichoke with steamed & sautéed asparagus.
DELISH!!!
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