Monday, June 11, 2007

Grilled Fish with Cucumber-Tomato Salsa

Any seafood tastes great paired with this simple cucumber-tomato relish—just buy your favorite. If you choose a thin fillet such as flounder, place on aluminum foil to keep fish intact while grilling.

1 ½ tsp ground cumin, divided

½ tsp salt, divided

1 tsp grated lime rind

2 Tb fresh lime juice

1 Tb olive oil

1 cucumber, chopped

1 cup grape tomatoes, halved

1 green onion, thinly sliced

1 jalapeno, seeded and minced

1 Tb fresh mint, chopped

1 pound firm mild fish fillets

Combine 1 teaspoon of cumin, ¼ teaspoon salt, lime rind, lime juice, and olive oil in a medium bowl. Add cucumber, tomatoes, green onion, jalapeno, and mint. Set aside.

Sprinkle remaining ½ teaspoon cumin and remaining ¼ teaspoon salt over fish. Grill over medium-high heat 7 minutes or until tender.

Top with salsa, and serve. Makes 2-3 servings.

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