Grilled Fish With Salsa Fresca - {Pescado Al Carbon} Recipe - Cooking Index
4 cups | 250g / 8.8oz | Diced plum tomatoes |
= (abt 12 medium plum tomatoes) | ||
2 cups | 125g / 4.4oz | Finely-chopped onion |
= (abt 2 medium onions) | ||
1 cup | 16g / 0.6oz | Cilantro finely chopped |
= (abt 2 bunches) | ||
2 tablespoons | 30ml | Serrano chiles finely chopped |
= (6 serrano chiles or 2 jalapeños) | ||
2 tablespoons | 30ml | Extra-virgin olive oil |
4 tablespoons | 60ml | Fresh lime juice |
2 tablespoons | 30ml | Avocados - peeled, seeded, (medium) |
And diced small | ||
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
8 | Fish fillets | |
= (tilapia, mahi mahi, red snapper, | ||
Grouper, etc) | ||
Olive oil - as needed | ||
Optional Serving Suggestions | ||
Assorted grilled vegetables | ||
Cooked rice |
Mix tomatoes, onions, cilantro, serrano chiles, extra-virgin olive oil, lime juice, avocados together in a large bowl. Adjust seasonings with salt and freshly ground black pepper. Let the flavors come together at room temperature for about 1 hour.
Prepare grill and when coals are ready, coat fish fillets with olive oil, salt and fresh pepper and grill about 4 minutes per side (depending on thickness). Plate fish and top with salsa. Serve with grilled vegetables of your choice and rice.
This recipe yields 8 servings.
Source:
MELTING POT with Priscila Satcoff - (Show # MP-1B40) - from the TV FOOD NETWORK
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