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.



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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