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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.

Julia Dowling Rutland
Recipe by Coastal Living September 2006

Gallery

Credit: Howard L. Puckett

Recipe Summary test

Yield:
Makes 2 to 3 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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