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Pescado al Carbon: Grilled Fish with Salsa Fresca

avocados, onion, fish, lime juice, cilantro, chiles



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 for Pescado al Carbon: Grilled Fish with Salsa Fresca Recipe


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.

Read the full directions on Food Network




Servings
8 servings

Prepare time
Cook time
Total time

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