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Grilled Fish With Salsa

American.foodie's picture
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
  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)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Fish

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