GRILLED MONKFISH WITH FRESH SALSA

Grilled Monkfish With Fresh Salsa image

Provided by Timothy H.

Categories Healthy

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 12

Previous Next

2 cups chopped cherry tomatoes
2 shallots, minced
1 jalapeno, seeded and minced
3 garlic cloves, minced
1 lime, juiced
3 tablespoons cilantro, chopped
1/4 teaspoon kosher salt
1 lb monk fish fillet
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/4 teaspoon kosher salt

Steps:

In a medium bowl, mix together the tomatoes, shallots, jalapeno, garlic, lime juice, cilantro and 1/4 teaspoon of salt. Set aside to let the flavors come together.
Remove the dark membrane from the monk fish using a sharp knife. Place the fish in a glass dish and pour a splash of olive oil turning fish to coat.
In a small bowl mix together cumin, chili powder, paprika and salt. Sprinkle over both sides of the fish and rub. Refrigerate for 30 minutes to 2 hours.
Grill fish over medium-high heat, 5 to 7 minutes per side, depending on the thickness of the fish. Turn only once. Let the fish rest for 5 minutes, top with salsa and serve.

Nutrition Facts : Calories 309.3, Fat 3, SaturatedFat 0.5, Cholesterol 124.7, Sodium 795, Carbohydrate 16.4, Fiber 4, Sugar 5.1, Protein 54.7