Spicy grilled fish with heirloom tomato salsa

Updated: Apr 26

This is a super easy and super delicious recipe. I was looking to make fish tacos on the grill. This recipe was perfect, lightly seasoned fish served with a delicious mild salsa. Perfect for a summer meal in our backyard.

I served these tacos with Guacamole and grilled large scallions. The meal was delicate and wonderful.

I have been a big fan of Rick Bayless since we lived in Chicago many years ago. We have eaten in both hist restaurants and my wife thinks that his margarita is the best she has ever had. The food at both his restaurants is delicious, well after a few margaritas, everything taste great!

For more recipes from this cookbook click here.



Ingredients:

For the roasted jalapeño sauce

8 large garlic cloves

2-4 jalapeño chiles

1/3 cup lime juice


For the fish

6 fish fillets with skins preferred, tuna, salmon, red snapper, tilapia, grouper, marlin, or others

Salt to taste

Olive oil

Tortillas


For the salsa:

3-4 (about 3 cups) heirloom tomatoes, finely diced

1 small red onion, finely diced

4 tablespoons fresh herbs, a mix of cilantro, basil and thyme, minced

Salt to taste


Broil the garlic and jalapeños on a foil lined baking sheet till charred, 4-7 minutes for the garlic depending on size, and 7-10 minutes for the jalapeños depending on size. Cool completely. Peel the skins off the jalapeños and deseed them for a milder version of the sauce.

Puree the roasted jalapeños and garlic with the lime juice in a small blender till very smooth.


Season the fish fillets generously with salt. Load 2/3 the jalapeño puree on the fish and marinate for at least 1 hour.


To make the salsa combine the ingredients with the remaining jalapeño puree and mix well. Taste for salt and herbs and adjust. Allow to sit at room temperature to allow the flavors to merge.


Grill the fish till cooked, the grill times will vary depending on the fish and the thickness of the fillets. Generally, the grill times should be about 3-4 minutes for the first side and 2-3 for the second side. Baste with olive oil to keep the fish moist. Do not over grill the fish, it will dry out.

Serve immediately with tortillas, guacamole and the salsa.

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