"Only in certain place along the river can one fish in Bhutan and with a strict license. It was the clearest cleanest river I’d seen in decades, literally jumping with trout and other ‘fishies.’ For this dish any fish fillet, trout, scallop or shrimp can be soused in this sauce but salmon just doesn't take. However, it's also great on that chicken breast or turkey tenderloin. Fresh grated “ginger puts a zing in everything” with a gentle hand so it doesn’t overwhelm the dish. Ok, so I use to work for Buderim Ginger. Grill thrills are easy with fish if you remember the 10 minutes an inch theory. If you poach, bake sauté or grill; cook it ten minutes an inch per thickness of fish." -Susanne Wilder
4-6oz any fillet of fish or 1 whole trout, per person
½K/1lb shrimp or scallops or mixed
1/3 cup lemon or lime juice
1/3 cup tequila
2 tsp olive oil
2 Tbsp fresh chopped basil and rosemary
1 clove garlic, minced or pressed
1/8 tsp Himalayan salt
Freshly ground pepper
1. Blend all marinade ingredients.
2. Marinate over fish at least 30 minutes but not overnight or you'll have ceviche.
Grill, sauté, bake or broil at will.
* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.
Recipe & photo by Susanne Wilder, health coach for The Earth Diet.
This recipe was originally posted on Susanne's web site www.wilderbythedozen.com
This recipe is part of © 2014 The Earth Diet ™ All Rights Reserved