When I made these recipes, the entire state of Kentucky was knee deep in snow. But the bright flavors in the McCormick Caribbean Citrus Seafood Marinade Mix made us think of a warmer place.
I know many of you eat fish on Fridays during Lent. This is an easy dinner that’s quick to fix, but has a big pay off in taste.
I used the marinade packet for both the fish and the slaw. I wasn’t sure how it would work in the slaw dressing. After all, the packet does say Seafood Marinade. But it works great! I added a little sugar and more oil. The instructions are below in the recipe.
Using the same seasoning for both fish and slaw keeps things simple and ensures that the main dish and side dish complement each other. If you want to add another side, I recommend sweet potato fries or a simple baked sweet potato.
Here’s what you’ll need for the fish. I cooked mine on a George Foreman grill. But I’ve included baking instructions if you’d rather use the oven.
I used Pacific whiting fish. I do admit that I prefer tilapia or cod. Any type of fish, or even shrimp, will work for this recipe.
For the slaw you can use a bag of slaw mix from the produce section if you want to keep things simple. Since we were snowed in, I used a head of cabbage, a carrot and some red pepper.
You only need 1 packet of Caribbean Citrus Seafood Marinade Mix for both the slaw and fish.
Serves: 6-8 servings
- 2 lbs fish fillets
- 1 packet McCormick Caribbean Citrus Marinade Mix
- ¼ cup oil
- ¼ cup water
- 2 Tbs vinegar
- 1 bag slaw or equivalent shredded cabbage, carrot, red bell pepper
- ¼ cup oil
- 1 Tbs. sugar
- Whisk seasoning packet, oil, water and vinegar together in a small bowl.
- Reserve ¼ cup marinade.
- Pour remaining marinade over fish and refrigerate for 15 minutes.
- Grill fish on an indoor grill for 5-6 minutes. Or bake at 400 degrees for 15 minutes or until it flakes with a fork.
- Add ¼ cup oil and 1 Tbs. sugar to reserved marinade.
- Pour over slaw and toss to coat.
Another way to serve the Caribbean Citrus Grilled Fish and Slaw would be to make fish tacos of it. Yum!
Disclosure: I have been compensated for my time by McCormick, however all opinions are my own.