I thought I would share a recipe today because it was yummy! One of our newer finds at the fish/seafood counter at my local grocery store is White Ruffy (also called Swai or Basa). It is a very mild fish and very versatile. I’ve cooked it in several different ways the past several weeks, but today I had hubby throw it on the grill. We served this with Sesame-Ginger Rice Pilaf (Near East brand box mix) and some peas (although the peas were a bit strong).

1 lb White Ruffy fish fillets
1/3 cup soy sauce
juice of 1 lime
6 cloves garlic, minced (we like garlic!)
1″ piece or so of fresh ginger – peeled and chopped fine
1/2 tsp crushed red pepper flakes
1 tbsp sugar
oil (to brush your grill with)

Mix the soy sauce, lime juice, minced garlic, chopped ginger, red pepper flakes, and sugar together in a large shallow dish. Add the fish and flip over once so you have the marinade on both sides. Marinate for 15 minutes. Turn on the grill and oil the grates so the fish doesn’t stick. Hubby says heat the grill to about 300°F. Place the fish on the grill and cook about 6 or 7 minutes per side (depends on the thickness of your fish). Just flip once so it doesn’t fall apart on you – it’s delicate. Take the marinade and pour into a small saucepan and either on the grill or stove top heat to boiling and reduce until it’s a bit thicker. Serve the fish with the sauce on the side. The sauce is also good soaking into the rice!

**UPDATE: Today – a couple of years later I realized that this fish is white RUFFY not white roughy. DOH! I’ve updated the spelling in the title and the recipe.