Pescado Al Carbon Grilled Fish With Salsa Fresca Recipes

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PESCADO AL CARBONGRILLED FISH WITH SALSA FRESCA (FRESH)



PESCADO AL CARBONGrilled Fish with Salsa Fresca (Fresh) image

Provided by admin

Categories     Main Dish

Number Of Ingredients 10

4 fish fillets (Tilapia (Mahi Mahi, Red snapper, Grouper, etc))
2 c. diced plum tomatoes (about 6 medium plum tomatoes)
1 c. onion finely chopped (about one medium onion)
1/2 c. cilantro finely chopped (about 1/2 of a bunch)
1 Tbsp Chiles Serranos finely chopped (3 Chiles Serranos or 1 jalapeño)
2 Tbsp extra virgin olive oil
2 Tbsp fresh squeezed lime juice
1 medium avocado
Salt to taste
Fresh ground peppercorn to taste

Steps:

  • Sauce: In a large bowl mix together: tomato, onion, cilantro, Chiles Serranos, olive oil and lime juice. Cover and refrigerate for approximately one hour for the flavors to marry. Remove from the refrigerator, and let it warm at room temperature. Fish: rub olive oil on the fish and season with salt and black pepper. Cook the fish fillets on a grill or in a broiler until tender (be mindful not to overcook).
  • To serve: Place the fish on a serving plate and place a scoop of the salsa mixture on top of the fish. Garnish with slices of avocado and sprigs of cilantro.

PESCADO AL CARBON: GRILLED FISH WITH SALSA FRESCA



Pescado al Carbon: Grilled Fish with Salsa Fresca image

Provided by Food Network

Categories     main-dish

Time 1h43m

Yield 8 servings

Number Of Ingredients 12

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

Steps:

  • 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.

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