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Thaw fish, if frozen. Place fish fillets in a resealable plastic bag set in a shallow baking dish.
In a blender, combine lemon juice, chile, Worcestershire sauce, coarse salt, and the 1/2 teaspoon pepper. Cover and blend until smooth. Pour lemon mixture over fish. Seal bag and refrigerate for 30 minutes, turning once. (Do not marinate longer than 30 minutes.) Drain, reserving marinade.
Lightly grease an unheated grill rack. For a charcoal grill, place fish on the rack of an uncovered grill directly over medium coals for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once and brushing with reserved marinade halfway through grilling. Discard remaining marinade. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack. Cover and grill as above.)
Sprinkle fish with cilantro. Season to taste with salt and pepper. Serve with lemon wedges and grilled green onions, if desired.