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Grilled Fish with Cucumber-Tomato Salsa

Howard L. Puckett
Yield Makes 2 to 3 servings
Top grilled fish with a homemade salsa brimming with fresh vegetables and a touch of heat from the jalapeño pepper. Use any type of mild. firm white fish fillets.


  • 1 1/2 teaspoons ground cumin, divided
  • 1/2 teaspoon salt, divided
  • 1 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 cucumber, chopped
  • 1 cup grape tomatoes, halved
  • 1 green onion, thinly sliced
  • 1 jalapeño, seeded and minced
  • 1 tablespoon chopped fresh mint
  • 1 pound firm mild fish fillets

How to Make It

  1. Combine 1 teaspoon cumin, 1/4 teaspoon salt, lime rind, lime juice, and olive oil in a medium bowl. Add cucumber, tomatoes, green onion, jalapeño, and mint. Set aside.

  2. Sprinkle remaining 1/2 teaspoon cumin and remaining 1/4 teaspoon salt over fish. Grill over medium-high heat 7 minutes or until tender. Top with salsa, and serve.

  3. Note: Any seafood tastes great paired with this simple cucumber-tomato relish--just buy your favorite. If you choose a thin fillet such as flounder, place on heavy-duty aluminum foil to keep the fish intact while grilling.

  4. Wine note: Quara, a new wine brand from Argentina, offers a couple of aromatic whites that blend well with seafood dishes. The Cafayate Valley Torrontes ($10) is a big, dry white with tropical fruit notes. The bold Chardonnay ($10) has a touch of oak for a crisp finish.