Grilled Fish

Name: Grilled Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. fish; 1/2 c. salad oil; 1/3 c. freshly squeezed lemon juice; 1/4 c. chopped onion; 2 Tbsp. capers and juice (optional); 2 Tbsp. catsup; 1 tsp. salt; 2 Tbsp. sugar; 2 tsp. Worcestershire sauce; 4 bay leaves, crushed; 1/4 tsp. pepper; 2 cloves garlic, finely chopped; paprika

Eats Now Editorial Team · 310 kcal · Seafood

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Grilled Fish – a delicious recipe with fish, salad oil, freshly squeezed lemon juice, onion, capers, catsup. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 lb. fish
1/2 c. salad oil
1/3 c. freshly squeezed lemon juice
1/4 c. chopped onion
2 Tbsp. capers and juice (optional)
2 Tbsp. catsup
1 tsp. salt
2 Tbsp. sugar
2 tsp. Worcestershire sauce
4 bay leaves, crushed
1/4 tsp. pepper
2 cloves garlic, finely chopped
paprika

1
Marinate fish for 30 minutes in mixed ingredients.
2
Cook on grill about 8 minutes on each side or until fish flakes easily with fork.
3
Baste fish while grilling and sprinkle with paprika.
4
Baste shrimp or scallops only, don't marinate.

310

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lb. fish, 1/2 c. salad oil, 1/3 c. freshly squeezed lemon juice, 1/4 c. chopped onion, and more.

Yes, Grilled Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
310 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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