Bob Brent
Nov 30, 1919, 12:00 AM
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Pescado Al Carbon: Grilled Fish With Salsa Fresca
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Pescado Al Carbon: Grilled Fish With Salsa Fresca
Recipe courtesy Priscila Satcoff
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 jalapeqos)
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
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.
Yield: 8 servings
Prep Time: 1 hour 35 minutes
Cook Time: 8 minutes
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