Grilled Fish With Salsa Fresca - {Pescado Al Carbon}

By á-174942

Ingredients

• OPTIONAL SERVING SUGGESTIONS:
• 4 cups diced plum tomatoes (abt 12 medium plum tomatoes)
• 2 cups finely-chopped onion (abt 2 medium onions)
• 1 cup cilantro finely chopped (abt 2 bunches)
• 2 tablespoons serrano chiles finely chopped (6 serrano chiles or 2 jalapeños)
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons fresh lime juice
• 2 medium avocados peeled, seeded, 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
• Assorted grilled vegetables
• Cooked rice

Details

Servings 8

Preparation

Step 1

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.