Grilled Monkfish With Fresh Salsa |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Try it with this fresh salsa! Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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