Pescado al Carbon: Grilled Fish with Salsa Fresca

Name: Pescado al Carbon: Grilled Fish with Salsa Fresca
Prep time: P0Y0M0DT1H35M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT1H43M0.000S
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

Recipe courtesy of Priscila Satkoff

Show: Melting Pot

Episode: Nuevo Latino--Grilling Show

Pescado al Carbon: Grilled Fish with Salsa Fresca

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Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

290

Total Fat

15

Saturated Fat

2

Carbohydrates

16

Dietary Fiber

4

Sugar

2

Protein

26

Cholesterol

58

Sodium

600

Total: 1 hr 43 min
Prep: 1 hr 35 min
Cook: 8 min

Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

290

Total Fat

15

Saturated Fat

2

Carbohydrates

16

Dietary Fiber

4

Sugar

2

Protein

26

Cholesterol

58

Sodium

600

Total: 1 hr 43 min
Prep: 1 hr 35 min
Cook: 8 min

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

Directions

Watch how to make this recipe.

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.