Grilled Fish With Cucumber-Tomato Salsa Recipe

Name: Grilled Fish With Cucumber-Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons ground cumin, divided; 1/2 teaspoon salt, divided; 1 teaspoon grated lime rind; 2 tablespoons fresh lime juice; 1 tablespoon olive oil; 1 cucumber, chopped; 1 cup grape tomatoes, halved; 1 green onion, thinly sliced; 1 jalapeno, seeded and minced; 1 tablespoon chopped fresh mint; 1 pound firm mild fish fillets

Servings: persons

1 1/2 teaspoons ground cumin, divided
1/2 teaspoon salt, divided
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 cucumber, chopped
1 cup grape tomatoes, halved
1 green onion, thinly sliced
1 jalapeno, seeded and minced
1 tablespoon chopped fresh mint
1 pound firm mild fish fillets

1
Combine 1 teaspoon cumin, 1/4 teaspoon salt, lime rind, lime juice, and olive oil in a medium bowl. Add cucumber, tomatoes, green onion, jalapeno, and mint. Set aside.
2
Sprinkle remaining 1/2 teaspoon cumin and remaining 1/4 teaspoon salt over fish. Grill over medium-high heat 7 minutes or until tender. Top with salsa, and serve.
3
Note: 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 heavy-duty aluminum foil to keep the fish intact while grilling.
4
Wine note: Quara, a new wine brand from Argentina, offers a couple of aromatic whites that blend well with seafood dishes. The Cafayate Valley Torrontes ($10) is a big, dry white with tropical fruit notes. The bold Chardonnay ($10) has a touch of oak for a crisp finish.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 teaspoons ground cumin, divided, 1/2 teaspoon salt, divided, 1 teaspoon grated lime rind, 2 tablespoons fresh lime juice, and more.

Yes, Grilled Fish With Cucumber-Tomato Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Fish With Cucumber-Tomato Salsa

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