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Grilled Fish With Salsa Fresca - {Pescado Al Carbon}

Type: Fish
Courses: Main Course
Serves: 8 people

Recipe Ingredients

4 cups 250g / 8.8ozDiced plum tomatoes
  = (abt 12 medium plum tomatoes)
2 cups 125g / 4.4ozFinely-chopped onion
  = (abt 2 medium onions)
1 cup 16g / 0.6ozCilantro finely chopped
  = (abt 2 bunches)
2 tablespoons 30mlSerrano chiles finely chopped
  = (6 serrano chiles or 2 jalapeños)
2 tablespoons 30mlExtra-virgin olive oil
4 tablespoons 60mlFresh lime juice
2 tablespoons 30mlAvocados - 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

Recipe Instructions

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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