Baked Redfish with Lime Vinaigrette
It's hard to go wrong flavoring something with garlic and lime. This easy-to-make baked fish is no exception. I like to serve this with a flavored rice dish (dill works well) and a nice summery salad.
INGREDIENTS | SERVES 2
- 2 (6-ounce) redfish fillets, rinsed and patted dry (skate, sole, or flounder also work well)
- 1 clove garlic, minced
- 2 tablespoons lime juice
- 2 teaspoons soy or fish sauce
- ½ teaspoon sugar
- ¼ teaspoon salt
- 2 tablespoons vegetable oil
Place the fillets in a shallow baking dish.
In a small bowl, combine the garlic, lime juice, soy sauce, sugar, and salt, then whisk in the oil.
Pour the vinaigrette over the fish and bake in a 450-degree oven for 6 to 7 minutes or until done to your liking.
Eco-Friendly Fish Choices
Many types of fish are on their way to extinction due to overfishing. But here are a few, according to the Audubon Society, that are still plentiful — Alaska salmon, mahi-mahi, striped bass, Pacific halibut, catfish, farmed tilapia, farmed scallops, pole-caught tuna, and rainbow trout.
