Citrus Grilled Fish with Triple Berry Salsa
Moist tender grilled fish with citrus accents meets the freshness of summer berries. This is a keeper recipe.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: servings
- Category: Fish and Seafood
- Method: Grilling
- Cuisine: Canadian
Ingredients
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
Instructions
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.
Notes
Keywords: Grilled fish