Grilled Monkfish With Fresh Salsa Recipe

Name: Grilled Monkfish With Fresh Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 12 ingredients. The key ingredients include: 2 cups chopped cherry tomatoes, 2 shallots, minced, 1 jalapeno, seeded and minced, 3 garlic cloves, minced, and more.

Yes, Grilled Monkfish With Fresh 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 Monkfish With Fresh Salsa

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