GRILLED SPICY CORVINA WITH CHIPOTLE RANCH SAUCE

Recipe courtesy of The Bear Cupboard (http://bearcupboard.blogspot.com)

Bear Rating:  10 out of 10


MARINADE:  4 Tbsp. mild olive or vegetable oil

4 Tbsp. fresh lime juice

1-1/2 tsp. chili powder (I used McCormick Hot Mexican-Style Chili Powder)

1/4 tsp. ground cumin

1/4 tsp. ground coriander

1 garlic clove, minced or grated (about 1/2 tsp.)

1/4 tsp. sea salt


FISH:  1 lb. mild, firm white fish (Corvina, cod, grouper, tilapia.....)


SAUCE:  1/4 cup bottled ranch dressing

1/4 cup fresh lime juice

2 Tbsp. cilantro, finely chopped

1/2 tsp. chipotle chile in adobo sauce


In plastic resealable bag, combine all marinade ingredients; seal bag; massage to mix.  Add fish; marinate 1/2 hour or up to 1 hour.  While fish is marinating, prepare sauce.  Combine sauce ingredients in small bowl; refrigerate.


Heat gas grill to medium-hot (about 400F).  Clean grates with brush; oil well with folded paper towel soaked in vegetable oil.  Grill fish 3-4 minutes per side, or till fish flakes easily with fork.  Serve with sauce.

Yield:  2-3 servings  (Note:  Leftovers are delicious cold on a salad or alone, and can also be reheated gently in a small pan.)