Excellent! This salsa is so easy, fresh & flavorful. I've made twice already. Once with Grilled Grouper & once with Mahi Mahi. It was a hit both times! It's great to serve for a crowd with various types of grilled foods: fish, chicken, steak, pork. I might even try to stuff grilled Portobello mushrooms next time. Definitely a keeper!
Grilled Fish with Cucumber-Tomato Salsa
Howard L. Puckett
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.
Yield: Makes 2 to 3 servings
- 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
- 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.
- 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.
- 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.
- 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.
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