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Pescado al Carbon: Grilled Fish with Salsa Fresca Recipe

Pescado al Carbon: Grilled Fish with Salsa Fresca

Recipe courtesy Priscila Satcoff

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

Showing 1-10 of 21

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  • on April 19, 2013

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    Made the salsa with a mix of regular (salad tomatoes and yellow grape tomatoes. Didn't use all of it on the fish, but pulled it out the following afternoon and used it as a salsa dip - it was AWESOME!!

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  • on December 01, 2012

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    I must of forgotten to rate this recipe. We really liked that this is made with so many fresh ingredients. When I made this I forgot the onion in the salsa and my hubby loved the salsa. If fact I have just made the salsa and never put the onion in it. I think the next time I make this I will use green onion instead. I served this with roasted veggies

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  • on November 06, 2012

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    Delicious!

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  • on January 25, 2011

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    Excellent dish and very easy. I served with a side of couscous in which I added toasted pine nuts, as well as sauteed green onions and garlic. Yum!

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  • on September 20, 2009

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    Made this for family and they loved it. Would def make again.

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  • on September 05, 2009

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    Fresh and delicious!

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  • on August 03, 2009

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    This recipe is to die for. Want to impress people? Use this recipe and for the fish use Sea bass. You will be the hit. I will definately make this again.

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  • on April 23, 2009

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    I have made this with fresh, locally caught red snapper from my farmer's market a couple times now. The salsa is simple and dee-lish, I substituted a single habanero for the serranos for some extra heat. The best part about this recipe is the versatility. The first time I made it, I plated as called for in the recipe (fish down, salsa over the top, white rice on the side. But I much prefer the way I did it the 2nd time, in that I mixed the salsa into the rice and laid the grilled fish over the top, accompanied by a handful of tortilla chips that I used to scoop the rice. The only reason that I give this 4 stars instead of 5 is that the fresh, vibrant flavors of the salsa, while delicious, can overwhelm the subtle flavors of the fish if you aren't careful.

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  • on January 04, 2009

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    This is a big hit every time I make it. Every time I prepare this for guests, I am asked for the recipe. Yes, the chopping can be a little time consuming, but it is worthy it - and it is an easy recipe to follow.

    To make it even easier I just put the seasoned fish in the oven when I don't want to use the grill, and its just as good. Also, I always add a diced mango to the this recipe and it turns out great. The mango shouldn't be too ripe or you will end up with pureed mango.

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  • on May 29, 2008

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    This dish is one of my favorites! I used the salsa on steak as well as the fish. Grouper was my fish of choice although snook would make it perfect...you gotta try this!!

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