Grilled Fish With Salsa Recipe
Grilled fish with salsa is made with a fruity vegetable salsa. Seasoned and brushed with lemon juice, the whitefish fillets are grill cooked over charcoal till done. Served with the peppy mango avocado and tomato salsa on the side, the grilled fish may also be served with added mango or avocado slices on top.
Ingredients
| Cherry tomatoes | 1/2 Cup (16 tbs), quartered | |
| 1/2 cup cubed mango or papaya | ||
| 1/4 cup sliced green onion | ||
| Avocado | 1/4 Cup (16 tbs), cubed | |
| 2 tablespoons chopped cilantro or parsley | ||
| 1 tablespoon olive or vegetable oil | ||
| Lime juice | 2 Tablespoon | |
| Jalapeno pepper | 1 Teaspoon, minced | |
| Fish fillets | 1 1/4 Pound | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In small bowl, combine tomatoes, mango, onion, avocado, cilantro, oil, 1 tablespoon of the lime juice and the jalapeno pepper.
Season with salt and pepper to taste; set aside.
Measure fish at its thickest part to determine cooking time.
Sprinkle both sides of fish with remaining 1 tablespoon lime juice and additional pepper.
Lightly oil grid.
Grill fillets, on covered grill, over medium-hot Charcoal Briquets 10 minutes per inch of thickness or until fish flakes easily when tested with fork.
Garnish with additional mango or papaya slices, if desired.
Season with salt and pepper to taste; set aside.
Measure fish at its thickest part to determine cooking time.
Sprinkle both sides of fish with remaining 1 tablespoon lime juice and additional pepper.
Lightly oil grid.
Grill fillets, on covered grill, over medium-hot Charcoal Briquets 10 minutes per inch of thickness or until fish flakes easily when tested with fork.
Garnish with additional mango or papaya slices, if desired.
Chef
