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1
Combine the tomatoes, onion, cilantro, lime juice, and olive oil in a bowl, season with salt and pepper to taste, and stir to mix.
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2
The salsa can be made up to 2 days in advance and refrigerated in an airtight container until ready to serve.
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3
When ready to cook the fish, prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a bright red glow; if using a gas grill, heat the grill on high.
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4
Oil the grill grates.
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5
Place the fillet on a plate, skin side down, and rub the olive oil on the fleshy side.
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6
Sprinkle with the cilantro and season with salt and pepper to taste, pressing lightly to adhere.
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7
Place the fish, flesh side down, on the grill and cook for 3 to 4 minutes, depending on the thickness of the fillet.
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8
The fish will start to turn white around the edges and release from the grill easily when it is ready to be turned.
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9
Flip the fillet over onto a piece of aluminum foil on the grill.
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10
Cover the grill with the lid or cover the fish with another piece of foil and cook for another 3 to 4 minutes, until cooked through and flaky.
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11
Remove the fish from the grill, place on a large serving platter or divide evenly between individual plates, and serve warm, topped with lots of fresh salsa and lime wedges for squeezing over the fish.
