5 Whitefish fillets
1 1/4 tablespoons lemon juice
3 cloves garlic, sliced
8 cloves garlic
1 (12 ounce) can whole peeled jalapeno peppers, seeded and chopped
2 tablespoons crushed red pepper
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons white sugar
4 ounces fresh mushrooms, sliced
In a medium bowl mix lemon juice with garlic, jalapenos, crushed red pepper, chili powder, cumin, flour and sugar. Cover and marinate the fish fillets in the marinade for 45 minutes.
Warm an outdoor grill for 1 to 2 minutes or until smoking. Remove from grill and place on a medium baking sheet. Grill in grill oil for 4 to 5 minutes, or until fish flakes easily with a fork. Remove from grill and place on a large cutting board or metal cutting board.
Remove fish from marinade and grill in preheated oil for 5 minutes on each side or until fish flakes easily with a fork. Serve with whitefish salad and cheese dip.
Loved it, didn't have all the ingredients so I used a smaller shrimp. NOT the kale chips!
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