Grilled Fish With Salsa
|Quartered cherry tomatoes||1⁄2 Cup (8 tbs)|
|Cubed mango/Papaya||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Cubed avocado||1⁄4 Cup (4 tbs)|
|Chopped cilantro/Chopped parsley||2 Tablespoon|
|Olive oil/Vegetable oil||1 Tablespoon|
|Lime juice||2 Tablespoon|
|Minced jalapeno||1 Teaspoon|
|White fish fillets||1 1⁄4 Pound (Ling Cod, Red Snapper Or Halibut)|
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.