Cuban-ish Citrus Fish
Ingredients:
500 grams/1 lb fresh white fish (cod, hake, tilapia**), skinned and cut into 3 inch long strips
1 tablespoon olive oil
juice of 1 lemon
juice of 1 lime
3 garlic cloves, minced
1/4 cup coriander (cilantro), chopped
1/4 teaspoon oregano
1/4 teaspoon red chili flakes
pinch sea salt
Skin the fish fillet (You can have the fish monger do this, or it's really easy to do yourself: just place the fish skin side down, hold on to the smaller tail end, and using a sharp knife, slide knife between skin and the flesh, cutting away from yourself and pulling on the skin as you go. If it's a large fillet, you may have to stop a few times and flip the flesh up and away to make it easier.)
Cut the fillet into 3 inch long strips - I cut my fillet in half lengthwise first to make them thinner -- and put into marinade. Stir to make sure they're all coated, cover with cling film/plastic wrap and refrigerate for 45 minutes - 1 hour.
Heat grill - indoor or outdoor (oh, how I wish it was outdoor season here!) - and carefully place fish on when hot. Grill for about 10 minutes until no longer opaque.
Serve with Cuban Rice and Beans.
(My rice and beans were Cuban-ish: I went to the press to get my black beans and no black beans. So I had to Make Do and used cannellini beans. That was fine for the family, but not as Worthy as I'd like. I will try again tomorrow and get back to you!)