Grilled Fish with Salsa

Filed in archive Recipes on March 21, 2007

Here's the other recipe that we tried from



Elegant in its simplicity (I made a couple of changes, but nothing major to drastically change the result):

1 tablespoon canola oil
1 tablespoon grated ginger
1 tablespoon minced garlic
1 tsp ground coriander (best if toasted first and ground fresh, in a mortar and pestle or a coffee grinder reserved for spices)
1 1/2 lbs. mahi-mahi fillets or other strong-flavored fish

Combine all the ingredients except for the fish. Spread evenly over the fish to coat and marinate, covered and refrigerated, for half an hour.

Make the salsa while the fish is marinating:

1 cup chopped tomatoes
1 hot pepper such as habanero, roasted, seeded and chopped
1 1/2 tbsp. freshly-squeezed lime juice
1 tablespoon minced garlic
1 tablespoon extra-virgin olive oil
1 tablespoon freshly roasted and ground coriander seeds
1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/4 cup chopped cilantro, plus additional for garnishing later if desired

Combine all in a bowl except for cilantro and set aside to allow flavors to meld while you heat the grill.

Preheat broiler or grill to 400 degrees F. Don't forget to oil the grill so the fish don't stick! Grill fish about 4-6 minutes on each side (longer if the fish fillets are thick) or just until cooked through -- do not overcook. Add 1/4 cup cilantro to salsa. Serve fish topped with the salsa and garnished with more cilantro if desired.

Cook's Notes re the habanero:

I only used 1/2 because of the kids -- careful roasting this! You might want to shield your eyes or turn away -- the aroma is powerful and can make you tear up. You might want to use gloves as well when handling. And make sure you don't touch your eyes. Oi. I've learned my lesson the hard way.