Grilled Fish with Cucumber-Tomato Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Top grilled fish with a homemade salsa brimming with fresh vegetables and a touch of heat from the jalapeño pepper. Use any type of mild. firm white fish fillets. Ingredients:
1 1/2 teaspoons ground cumin, divided |
1/2 teaspoon salt, divided |
1 teaspoon grated lime rind |
2 tablespoons fresh lime juice |
1 tablespoon olive oil |
1 cucumber, chopped |
1 cup grape tomatoes, halved |
1 green onion, thinly sliced |
1 jalapeño, seeded and minced |
1 tablespoon chopped fresh mint |
1 pound firm mild fish fillets |
Directions:
1. Combine 1 teaspoon cumin, 1/4 teaspoon salt, lime rind, lime juice, and olive oil in a medium bowl. Add cucumber, tomatoes, green onion, jalapeño, and mint. Set aside.
2. Sprinkle remaining 1/2 teaspoon cumin and remaining 1/4 teaspoon salt over fish. Grill over medium-high heat 7 minutes or until tender. Top with salsa, and serve.
3. Note: Any seafood tastes great paired with this simple cucumber-tomato relish-just buy your favorite. If you choose a thin fillet such as flounder, place on heavy-duty aluminum foil to keep the fish intact while grilling.
4. Wine note: Quara, a new wine brand from Argentina, offers a couple of aromatic whites that blend well with seafood dishes. The Cafayate Valley Torrontes ($10) is a big, dry white with tropical fruit notes. The bold Chardonnay ($10) has a touch of oak for a crisp finish.
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