• 1/2 cup orange marmalade
  • 2 tablespoons bottled white horseradish
  • 3 teaspoons minced garlic
  • 1/4 cup chopped parsley
  • 1/2 teaspoon Tabasco sauce
  • 2 tablespoons fresh lime or lemon juice
  • 1/2 cup pineapple juice
  • 1/4 cup vegetable oil
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • Six 8-ounce boneless, skinless fish fillets or salmon steaks
  • 2 tablespoons dark rum or Cognac, optional


In a non-corrosive saucepan combine the marmalade, horseradish, garlic, parsley, Tabasco sauce, lime or lemon juice, pineapple juice, rum and oil. Season with salt and pepper and marinate the fish in this mixture for 11/2 hours. Preheat your grill or broiler. Remove the fish from the marinade and transfer the remaining marinade to a small saucepan and bring it to a simmer. Grill the fish for 3 to 5 minutes per side, depending upon the thickness. Baste the fish as it cooks with the marinade. Serve the fish with a tablespoon or so of the marinade.

Yield: 6 Servings

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Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
Citrus Sauced Fish