Citrus Grilled Fish with Triple Berry Salsa - close up

Citrus Grilled Fish with Triple Berry Salsa

Citrus Grilled Fish with Triple Berry Salsa - close up

I only make this Citrus Grilled Fish with Triple Berry Salsa in summer. I wait until the farmers’ market stalls are bursting with sapphire and ruby berry gems from Alberta and B.C. farms. Marinating the fish and cooking it quickly at high heat keeps it moist and flavourful. The Triple Berry Salsa brightens each bite without overwhelming.

I’ll post the fish recipe here and include the Triple Berry Salsa but I’ll also post that recipe separately in case you are just looking for a way to jazz up your tortilla chips some summer evening. I source my ling cod from Skipper Otto (not sponsored, I just like them). I enjoy it even more because I know I’m eating sustainable seafood and supporting fishermen directly.


Citrus Grilled Fish with Triple Berry Salsa

Citrus Grilled Fish - side view

Moist tender grilled fish with citrus accents meets the freshness of summer berries. This is a keeper recipe.

  • Author: Karen Anderson
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: servings
  • Category: Fish and Seafood
  • Method: Grilling
  • Cuisine: Canadian



2 lbs fish fillets (Ling Cod, Sablefish or Halibut work well)

For the marinade:

2 teaspoons microplaned lime rind

⅓ cup fresh lime juice

½ cup extra virgin olive oil

2 teaspoons salt

1 Tablespoon freshly ground black pepper

8 finely sliced green onions

2 cloves garlic, chopped

For the Triple Berry Salsa:

½ diced red onion

1 diced tomato

1 jalapeno, diced

½ red bell pepper, diced

½ yellow bell pepper, diced

¼ cup fresh cilantro leaves, finely sliced

1 cup diced strawberries

1 cup blueberries

1 cup diced raspberries

2 Tablespoons fresh orange juice

1 Tablespoon Extra Virgin Olive Oil

¼ teaspoon salt


For the Fish:

Rinse and dry the fish fillets and place them in a glass baking dish.

Whisk the lime rind and juice, olive oil, salt, pepper, green onions and garlic together in a bowl and pour over the fish. Marinate for 30 minutes in the refrigerator.

Bring to room temperature and cook 4 to 5 minutes per side on a hot grill (about 425℉).

For the Triple Berry Salsa:

Combine the red onion, tomato, jalapeno, red and yellow bell peppers, cilantro, strawberries, blueberries, raspberries, orange juice, olive oil and salt in a dish and toss to mix well. Chill until needed.

Enjoy the fish with the Triple Berry Salsa, rice pilaf and a green vegetable.



Three Berry Salsa - side view

Keywords: Grilled fish

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