Tropical Salsa with Grilled Fish

Still fishing around the produce aisle ...

... and look what I caught

When Friday comes around, I always look forward to fish and seafood recipes. I know Lent is over and I'm not even Catholic, but we grew up eating fish just about every Friday. It's hard to break family traditions.

This recipe makes great use of fresh fruit with a homemade salsa served over a simple grilled fish fillet. The sweetness of the salsa, with just enough tangy and spicy flavor compliments the fish just perfectly. There is no need to season the fish with any other seasoning other than a little sea salt and fresh cracked pepper. Go ahead, mix up a batch, light the grill and get that tropical feeling going. Enjoy!

Tropical Salsa over Grilled Fish

for the Tropical Fruit Salsa

1/2 cup red onion, chopped
1/2 cup ripe tomato, seeded and chopped
1 cup mango, chopped
1 cup papaya, chopped
1 small cucumber, seeded and chopped
1/2 cup sweet red pepper, chopped
1 teaspoon jalapeno pepper, minced
1 tablespoon minced garlic
2 tablespoon fresh chopped cilantro
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 1/2 tablespoon balsamic vinegar
1/4 cup olive oil
salt and pepper to taste

Combine all ingredients and refrigerate for 2 hours.

for the fish

Olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
1 1/2 to 2 pounds firm white fish fillets (snapper, swordfish, mahi mahi)

Rub the fillets on both sides with the oil. Oil the grate on your grill with a little oil and preheat to medium high heat. Lightly salt and pepper both sides of the fish. Place the fish on the grill, cook for about 3 minutes and carefully turn over to cook the other side for about 2 minutes more. Remove to a warm plate to rest for about 2 minutes. Serve with the fruit salsa.

Note: When turning fish on a grill, use a long tined fork to reach under the fish in between the grates and then slide a wide spatula underneath to lift the fish upwards. This will help in keeping the fish intact.