| Total: | 1 hr 43 min |
| Prep: | 1 hr 35 min |
| Cook: | 8 min |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 290 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 26 g |
| Cholesterol | 58 mg |
| Sodium | 600 mg |
Reviews
Salsa was the best we ever had! My kids wiped the bowl clean! Sent it to all my family. I made it with Talapia Loin.
Excellent! Made this with mahi-mahi. The salsa was a wonderful mix of fresh favors next to the simplicity tender grilled fish. Butter and sugar corn is just out in the markets so we had that instead of rice. Ahhh summer – nice menu for a dinner with friends.
Made the salsa with a mix of regular (salad tomatoes and yellow grape tomatoes. Didn’t use all of it on the fish, but pulled it out the following afternoon and used it as a salsa dip – it was AWESOME!!
I must of forgotten to rate this recipe. We really liked that this is made with so many fresh ingredients. When I made this I forgot the onion in the salsa and my hubby loved the salsa. If fact I have just made the salsa and never put the onion in it. I think the next time I make this I will use green onion instead. I served this with roasted veggies
Delicious!
Excellent dish and very easy. I served with a side of couscous in which I added toasted pine nuts, as well as sauteed green onions and garlic. Yum!
Made this for family and they loved it. Would def make again.
Fresh and delicious!
This recipe is to die for. Want to impress people? Use this recipe and for the fish use Sea bass. You will be the hit. I will definately make this again.
I have made this with fresh, locally caught red snapper from my farmer’s market a couple times now. The salsa is simple and dee-lish, I substituted a single habanero for the serranos for some extra heat. The best part about this recipe is the versatility. The first time I made it, I plated as called for in the recipe (fish down, salsa over the top, white rice on the side). But I much prefer the way I did it the 2nd time, in that I mixed the salsa into the rice and laid the grilled fish over the top, accompanied by a handful of tortilla chips that I used to scoop the rice. The only reason that I give this 4 stars instead of 5 is that the fresh, vibrant flavors of the salsa, while delicious, can overwhelm the subtle flavors of the fish if you aren’t careful.