Fish Fillets with Citrus Salsa

Grilled fish fillets are given a kick with this spicy Citrus Salsa. The contrasting tastes and textures make this such a favorite dish during the week or for a special weekend meal. The spices of the marinade blend so well with the salsa, adding a bit of flavor to the mildness of the fish. Grilling the fish gives it a fabulous crunch. You can easily make the marinade and salsa ahead of time for a quick prep when you need to make the meal. Not only is this dish delicious but it is a beautiful presentation.

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The year was 1412. Henry IV of England was ailing. None of his physicians were able to alleviate his pain or illness. A renown doctor from Milan was summoned to the King’s bedside.

There was one problem: the physician, Elias Sabot, was Jewish and Edward I had expelled all Jews in 1290. This did not prevent Henry IV, other European monarchs or Church leaders from calling on esteemed Jewish physicians to cure their families. See 15th century London through the eyes of Gracia, Elias’ sister, a healer in her own right.

We see the heads of the executed displayed on London’s Tower, smell the stench of the Thames, savor the aromas of cooked foods, are awed by palaces and the riches of the royalty. For fans of historical novels, each of Sherry’s 5 historical novels is a fascinating glimpse into lives from former eras.

Grilled Fish Fillets with Citrus Salsa

#dinner #fish #citrus.

Yield: Serves 4

Marinade
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon granulated onion
½ teaspoon granulated garlic
¼ teaspoon ground coriander
1 teaspoon lime zest
1 teaspoon orange zest
1 tablespoon orange juice
1 teaspoon lime juice
Salt
Black pepper

Fish

3 tablespoons olive oil, divided
4 (6 ounce) fish fillets, such as tilapia, cod or mahi mahi

Citrus Salsa
8 ounces fresh or canned pineapple (drained), finely diced (about 1 cup)
1 medium orange, peel and white pith removed, diced
¼ red bell pepper, cored and seeded, finely diced (roughly ¼ cup worth)
1 tablespoon jalapeño, membrane and seeds removed, minced
1 tablespoon lime juice
1 teaspoon honey
Pinch salt
2 teaspoon finely chopped fresh parsley

Mix together the ingredients of the marinade together in a bowl.
Place fish fillets in a container with sides. Pour marinade over fillets and cover with plastic wrap. Place in refrigerator and allow to marinate for about 30 minutes.
Mix all salsa ingredients in a bowl. Cover and set aside in the refrigerator until ready to garnish fish fillets.
Place a grill pan over medium-high heat on stove. Brush with 1 tablespoon olive oil. Once heated, add the fish fillets. Grill on first side for about 4-5 minutes depending on the thickness of fillets. Gently turn to other side and grill for another 4-5 minutes or until the fish is tender yet flaky on the inside, and cooked through.
Remove from grill and place each fillet on a plate. Top each fillet with a generous spoonful of the Citrus Salsa.
Serve with your favorite grain, such as rice, quinoa or farro made into a pilaf.