Prep: 15 minutes; Cook: 12 minutes; Marinate: 20-30 minutes. This salsa can be served with any grilled seafood, poultry, or meat. Choose the kind of chile you use based on how much heat you like. Serrano chiles are hotter than jalapeño peppers; if you want more kick, don't remove the seeds. Make sure you wear gloves when handling hot peppers.

Steve Petusevsky
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all of the ingredients in a large, nonreactive bowl (glass, stainless steel, or glazed ceramic), and mix gently with a spoon. Set aside. You can prepare this salsa up to a few hours before serving and store it in the refrigerator in a covered container.

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  • In a deep, nonreactive dish (glass, stainless steel, or glazed ceramic), marinate the fish with the other ingredients for 20-30 minutes before grilling.

  • Grill over coals or on a grill, or cook under a broiler for 6-8 minutes per side.

  • Serve the fish with the salsa on top.

Nutrition Facts

284 calories; fat 12g; saturated fat 2g; mono fat 8g; poly fat 2g; protein 33g; carbohydrates 12g; fiber 5g; cholesterol 125mg; iron 3mg; sodium 438mg; calcium 49mg.