Grilled Fish With Salsa

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Grilled Fish with Salsa is an easy fish recipe that is delectable, nutritious and colorful. This recipe is easy to prepare and adaptable to the ingredients that you have on hand. A very practical dish when you entertain friends and family.

Ingredients for Salsa:

• 4 cups tomatoes, diced (Plum or Roma tomatoes work well)
• 2 cups onion, diced
• 1 green pepper, chopped
• 1 cup corn, fresh of of the cob, canned and drained or frozen and thawed
• 1 cup flat leaf parsley or cilantro, chopped
• 3 tbsp. olive oil
• Juice of two limes (approx. 1/4 cup) (you may also use fresh lemon or orange juice)
• Salt and pepper, to taste

• 8 fish fillets (tilapia, sole, haddock, red snapper, grouper...)
• Salt and pepper, to taste
• Olive oil, to drizzle over fish
• 1/2 tsp. chili powder (optional)
• 1/2 tsp. cumin (optional)
• 1/4 tsp. dried oregano or dill (optional)

Blend tomatoes, onions, parsley, oil, lime juice together in a bowl. Add salt and pepper, to taste. Chill mixture for one hour.

Heat up grill or stovetop grill pan. Drizzle oil, salt and pepper plus a pinch of one or more suggested seasonings over fish fillets. Grill for 3-4 minutes per side, depending on thickness of fish.

Transfer cooked fish to plate and top with salsa. Serve with rice and grilled or roasted vegetables.

Note: Use your favorite vegetables and fruits for the salsa and add an interesting acidic liquid to replace the lime juice, if desired. Pomegranate juice or even your favorite vinegar could be used as a substitute. In addition, you may replace the corn with diced mango or another tangy fruit that you like. Grilled Fish with Salsa leftovers, if any, taste delicious the next day from the fridge.

Please send your favorite Jewish recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.

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