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
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