Grilled Fish Mexican Style

The weekly plan

This week I’m cramming all exercise into 4 days. Bam – Bam –Bam and BAM! We’re going to do a little touring of the Hudson Valley region so all running and fitness fun is going to be pounded out before our mini vacation.  I’m sure to be good and ready for a break.

Monday:  Speed work. 11.7 miles in the am.  Worked the legs, abs and rode the bike in the pm.

Tuesday:  Working on about 15 more minutes of sleep, weights in the am with a 5.4 mile run.  Swimming in the pm. That was a tough swim workout!

Wednesday:  Mid range run for 93 minutes, 10 miles.  Pace was good. It must have been my NEW MIZUNO’S!

In the PM, the “lap lovers” swim.

Thursday:  Taking a breath before I finish up my weight workouts and then go for a 45-50 minute run.

Friday:  A little late for work since my run will be a 16 – 18 mile run with the last 4 to 6 miles at marathon pace.  Better wear my new sneaks!

The Recipe:

Just a word about fish…

Fish or fish oil lowers blood pressure.  The omega-3 fatty acids found in ocean fish (tuna, salmon, mackerel) counteract hypertension. Include fish in your diet plan at least two or three times a week. Don’t be afraid to cook it. It’s easy.  Grill it. Bake it. Sauté it. Poach it.  Recipes are easy to find and there’s one out there that will work for you.  Your health is too important to ignore the advantages of eating fish.

By Ella Wheeler Wilcox  

“Since life is short,

We need to make it broad.

Since life is brief,

We need to make it bright.”

Fresh swordfish was the only fish that was labeled fresh this particular day at the store.  That would work.

As I unwrapped the fish to begin its preparation, it smelled strong. Not “bad” strong but just fishy strong. So I doused both steaks with lemon juice. Lemon juice is my cure all for fishy fish.

This recipe serves 2 to 3 depending on the size of the fish.

• 2 fresh fish steaks, such as swordfish or tuna
• 3 tsp. minced garlic
• 2 TBS chili sauce
• zest and juice from 1 lime
• 1/4 cup lime juice
• 1/2 tsp. salt
• 1/2 tsp. fresh ground pepper
• 1 1/2 TBS brown sugar

Mix the garlic, chili, zest and all lime juice.  Pour over fish.

Sprinkle fish with salt and pepper then top with the brown sugar.

Allow to sit while you heat the grill on medium high.

In the meantime, prepare the guacamole

• 2 avocados
• 2 plum tomatoes – seeded and chopped
• 2 TBS fresh cilantro, chopped
• 2 TBS Vidalia onion, minced
• 3 TBS lime juice
• salt and pepper to taste

Take a knife and cut into the avocado lengthwise and turn the fruit all the way around with the knife in it. Gently twist the two sides in opposite directions so they come apart to reveal the seed in the middle.  Toss the seed and scoop out the “meat” into a bowl. Mash the avocado meat into a puree.

Stir in the tomatoes, onion, cilantro, lime juice, salt and pepper. Chill until ready to serve.

When the grill is hot, put the fish directly on grill. It will take anywhere from 3 to 6 minutes per side depending on the fish and the thickness of that fish.

Serve with guacamole on the side.

What’s your favorite grilled fish?