Lime-Soy Grilled Fish
Serves: 6
  • 2 Tablespoons Dijon mustard
  • ¼ cup shoyu or gluten-free tamari
  • Zest and juice of 2 limes (zest them before juicing)
  • ¼ cup unrefined olive oil or melted coconut oil + extra for brushing the grill
  • 1 Tablespoon 100% pure maple syrup
  • 2 small cloves garlic, minced
  • a few grinds of black pepper
  • 6 pieces of wild salmon, halibut or mahi-mahi, about 4-6 ounces each (keep the skin on, if possible)
  1. To make the marinade, combine all ingredients except fish in a small bowl.
  2. Arrange the fish in a glass or non-reactive dish just large enough to hold the fish and the marinade. Pour HALF the marinade over the fish and allow to sit at room temperature for 10-45 minutes (depending on how much time you have.)
  3. Preheat the grill or broiler until hot. If using the grill, place some oil in a small bowl and use it to grease the grill. Place fish skin-side down and grill about 3-5 minutes on each side, depending on thickness. Discard marinade that the fish was sitting in. Cook fish until it starts to flake, but is still rare inside.
  4. Transfer to a serving platter and pour the reserved marinade over each piece of fish and cover with a piece of foil for 5 minutes.
Recipe by Pamela Salzman at