How many servings does this recipe make?

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

What ingredients do I need for Pescado al Carbon: Grilled Fish with Salsa Fresca?

You need 12 ingredients. The key ingredients include: 4 cups diced plum tomatoes (about 12 medium plum tomatoes), 2 cups finely chopped onion (about 2 medium onions), 1 cup cilantro finely chopped (about 2 bunches), 2 tablespoons serrano chiles finely chopped (6 serrano chiles or 2 jalapenos), and more.

Is Pescado al Carbon: Grilled Fish with Salsa Fresca suitable as seafood?

Yes, Pescado al Carbon: Grilled Fish with Salsa Fresca falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Pescado al Carbon: Grilled Fish with Salsa Fresca?

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

Pescado al Carbon: Grilled Fish with Salsa Fresca

Name: Pescado al Carbon: Grilled Fish with Salsa Fresca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups diced plum tomatoes (about 12 medium plum tomatoes); 2 cups finely chopped onion (about 2 medium onions); 1 cup cilantro finely chopped (about 2 bunches); 2 tablespoons serrano chiles finely chopped (6 serrano chiles or 2 jalapenos); 2 tablespoons extra-virgin olive oil; 4 tablespoons fresh lime juice; 2 medium avocados, peeled, seeded, small dice; Salt and freshly ground black pepper, to taste; 8 fish fillets (Tilapia, Mahi Mahi, Red snapper, Grouper, etc); Olive oil; Assorted grilled vegetables, optional serving suggestion; Cooked rice, optional serving suggestion

Try this homemade Pescado al Carbon: Grilled Fish with Salsa Fresca recipe the whole family will love. Made with tomatoes, onion, cilantro and serrano c…

This Pescado al Carbon: Grilled Fish with Salsa Fresca relies on simple, everyday ingredients such as extra-virgin olive oil, fresh lime juice and olive oil. It comes together quickly and makes 4 servings, at about 176 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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Pescado al Carbon: Grilled Fish with Salsa Fresca

Tips for the best results

Variations & substitutions

My Personal Notes

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