Lemon & Ginger Grilled Snapper Strips

[LBT]

Lemon & Ginger Grilled Snapper Strips

1/4 cup canola oil
1/4 cup lemon juice
1/4 cup chopped green onion
2 tablespoons soy sauce
2 tablespoons honey
1/2 teaspoon ground ginger
Snapper fillet, skin on, cut into strips
1 teaspoon thinly sliced lemon peel, (for garnish)

1. Mix canola oil, lemon juice, green onion, soy sauce, honey and ginger together in large shallow glass dish. Add Alaska salmon strips and coat well. Refrigerate 2 to 6 hours, turning several times.

2. Heat grill. Remove salmon strips from marinade; discard marinade. Place salmon, skin side up, on medium-hot grill for 3 minutes. Turn carefully, and continue to cook, skin side down, for an additional 3 to 4 minutes or until fish flakes easily when tested with a fork. Remove strips from grill by running a spatula between the skin and the salmon. Garnish with chopped green onion, lemon peel and lemon slices.