Serves: 4
Total Calories: 230

1/4 cup honey
1 teaspoon green curry paste
1 tablespoon vegetable oil
1 1/2 pounds thick fish fillets, such as halibut, salmon, or sea bass, preferably with skin
salt and ground black pepper to taste
No-stick spray oil
oil for brushing grill rack
1/2 lime, cut into 4 wedges

Heat a grill set up for direct grilling to high. To make the glaze, mix the honey, curry paste, and vegetable oil in a small bowl set aside.

Season the fish with salt and pepper and coat on both sides with spray oil. Brush the grill rack with oil. Grill the fillets, covered, flesh-side down, until browned, about 4 minutes. Turn over with a large spatula. Brush the flesh side of the fish with half of the glaze, and continue grilling until the flesh flakes to gentle pressure, about 4 minutes more.

Lift the fish from its skin onto a platter. The skin will stick to the grill and can be cleaned off later. Drizzle the fish with the remaining glaze and serve with lime wedges.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 230
Calories from Fat: 43

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