New Mexican Grilled Fish
- 1 Tablespoon Lime Juice - Freshly squeezed, of course
- 1 Tablespoon Achiote Paste (I couldn't find any at my local grocery, so I found a substitute recipe online)
- 2 Tablespoons Extra Virgin Olive Oil
- 4 Fish Steaks or Fillets (STEAKS OR FILLETS!), skin removed
- Grapeseed Oil for the Grill
- Lime Juice, Freshly Squeezed to taste
- Combine the lime juice, achiote paste and olive oil in a small bowl
- Season the fish with salt and pepper and generously brush with the anchiote marinade. Allow to marinate for 30 minutes or more -- no more than 2 hours.
- Heat a grill over medium heat. Brush grates with grapeseed oil to prevent the fish from sticking.
- Grill the fish on the first side until golden brown, 3-4 minutes. Turn the fish over and squeeze lime juice on the grilled side. Continue to grill the fish until cooked through
Serve the grilled fish, topped with Fruit Salsa. What? You don't have a recipe for Fruit Salsa. Well, the Chopping Block folks have provided that as well!
- 2 Cups Fresh Fruit, Cleaned and finely diced (pineapple, mango, papaya, strawberries or a combination)
- 1/3 Cup Red Onion, Minced
- 1 Jalapeno, Finely Minced
- 1 Lime Juiced, Freshly Squeezed
- 2 Tablespoon Fresh Cilantro, Roughly Chopped
- Salt and Pepper to taste
Toss all ingredients together. Season to taste with Salt and Pepper, Sugar and Lime Juice. Allow to sit for one hour before serving.
I couldn't find any good mangoes at my grocery, so I opted to get jarred mangoes. I got them home and took immediately rinsed off the sugar water. The mangoes were very soft (too soft really), but still tasty.
I marinated my fish for about 2 hours then tossed it on the grill.
What is your favorite fish recipe? Do you eat it plain, with a rub, or a salsa - or both?
Be the first to know when a new post is published: sign up to receive them via email or directly in your RSS Reader. Follow me on Twitter or Google Plus too!