Best Grilled Fish Mexicana With Salsa Recipes

Pescado al Carbon: Grilled Fish with Salsa Fresca image

Provided by Food Network

Time 1h43m

Yield 8 servings

Number Of Ingredients 12

4 cups diced plum tomatoes (about 12 medium plum tomatoes)
2 cups finely chopped onion (about 2 medium onions)
1 cup cilantro finely chopped (about 2 bunches)
2 tablespoons serrano chiles finely chopped (6 serrano chiles or 2 jalapenos)
2 tablespoons extra-virgin olive oil
4 tablespoons fresh lime juice
2 medium avocados, peeled, seeded, small dice
Salt and freshly ground black pepper, to taste
8 fish fillets (Tilapia, Mahi Mahi, Red snapper, Grouper, etc)
Olive oil
Assorted grilled vegetables, optional serving suggestion
Cooked rice, optional serving suggestion

Steps:

Mix tomatoes, onions, cilantro, serrano chiles, extra-virgin olive oil, lime juice, avocados together in a large bowl. Adjust seasonings with salt and freshly ground black pepper. Let the flavors come together at room temperature for about 1 hour.
Prepare grill and when coals are ready, coat fish fillets with olive oil, salt and fresh pepper and grill about 4 minutes per side (depending on thickness). Plate fish and top with salsa. Serve with grilled vegetables of your choice and rice.

Grilled Swordfish with Salsa Fresca image

Provided by Michael Symon : Food Network

Categories main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 8

2 heirloom tomatoes, small dice
1 jalapeño, minced (ribs and seeds removed if you'd like less heat)
1 small red onion, minced
1/4 cup chopped fresh cilantro
Juice of 2 limes
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
4 swordfish steaks, skin and bloodline removed

Steps:

Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.

Grilled Fish With Salsa and an Avocado Sauce image

Provided by The Flying Chef

Categories Halibut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

4 firm white fish fillets (I used cod, but I have also made this with halibut which is yummy.)
olive oil
1 medium red pepper
1 medium green pepper
3 1/2 tablespoons corn kernels, drained
1 red onion, finely chopped
1 1/2 tablespoons fresh coriander, finely chopped
1 tablespoon white wine vinegar
60 ml sweet chili sauce
1 large avocado
2 tablespoons lime juice
1 teaspoon garlic powder
3 tablespoons mayonnaise
1 pinch cayenne (I do quite a generous pinch)
3/4 teaspoon sugar

Steps:

Quarter peppers and remove seeds and membranes. Grill pepper, skin side up, until skin blisters and blackens. Peel skin away and chop finely. Combine pepper and remaining ingredients in a bowl, mix well, refrigerate until needed.
Avocado Sauce.
Mash avocado in a bowl with lime juice until quite smooth, add garlic, mayo, cayenne and sugar and mix, until well combined. Again refrigerate until needed.
Fish.
Brush fish with olive oil, BBQ, Grill or pan fry fish until tender and cooked through. Cooking time will vary according to the thickness of the fish, but it will be no longer than 6-10 minutes.
To serve: Arrange fish on a plate spoon salsa over the top serve avocado sauce on the side. I also serve a nice green salad with this dish, very light and yummy.

Nutrition Facts : Calories 274.8, Fat 14.5, SaturatedFat 2.4, Cholesterol 65.6, Sodium 252.9, Carbohydrate 18.6, Fiber 6.2, Sugar 5.6, Protein 19.9