Serve this bright and tasty fish with salad and/or vegetables – grilled asparagus, or sautéed zucchini, onions and red pepper would be great. You can substitute boneless, skinless chicken or tofu for the fish.

Garlicky Ginger Lime Fish
Purple * serves 4

1 cup lime juice
1 teaspoon salt
1 tablespoon ginger root, peeled and grated
4 cloves garlic, pressed
1/4 cup olive oil
4 firm fish steaks or filets (halibut or mahi-mahi) OR 4 boneless, skinless chicken breasts OR four slices tofu (drained and pressed)

Put all marinade ingredients in a large, zipper-topped plastic bag, mush it around to mix, then add the fish (or chicken or tofu). Place in the refrigerator and turn whenever you remember. Not necessary, but it will give you a more even distribution of the flavors.

When the fish is marinated to your liking (you’ll marinate fish about an hour; chicken or tofu up to 4 hours), pull it out, throw it on a medium high barbecue (preheated for at least 10 minutes) and cook to desired doneness. Can be done on an indoor grill like George Foreman, or outdoor gas or charcoal grill. Throw away the marinade.

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