Recipe courtesy of Priscila Satkoff

Pescado al Carbon: Grilled Fish with Salsa Fresca

  • Total: 1 hr 43 min
  • Prep: 1 hr 35 min
  • Cook: 8 min
  • Yield: 8 servings
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Ingredients

4 cups diced plum tomatoes (about 12 medium plum tomatoes)

2 cups finely chopped onion (about 2 medium onions)

1 cup cilantro finely chopped (about 2 bunches)

2 tablespoons serrano chiles finely chopped (6 serrano chiles or 2 jalapenos)

2 tablespoons extra-virgin olive oil

4 tablespoons fresh lime juice

2 medium avocados, peeled, seeded, small dice

Salt and freshly ground black pepper, to taste

8 fish fillets (Tilapia, Mahi Mahi, Red snapper, Grouper, etc)

Olive oil

Assorted grilled vegetables, optional serving suggestion

Cooked rice, optional serving suggestion

Directions

  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.
  2. 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.
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