Recipe courtesy of Priscila Satkoff
Pescado al Carbon: Grilled Fish with Salsa Fresca
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 290
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 16
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 26
- Cholesterol
- 58
- Sodium
- 600
- Total: 1 hr 43 min
- Prep: 1 hr 35 min
- Cook: 8 min
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
- 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.