Combine all ingredients. Mix gently. Refrigerate, covered, 1 to 2 hrs. Amount: 4 cups.

Grilled Fish Steaks:
Choose sea bass, salmon, swordfish, tuna or halibut. Rinse fish; pat dry with paper towels. Brush fish with oil.
To Grill: Prepare grill. Spray grill rack with no-stick cooking spray. Using direct heat cooking method, arrange fish on grill rack 4-5" over medium-hot coals. Grill, covered, until slightly opaque in center (about 10 min. per inch of thickness measured at its thickest part), turning once.

To Serve: Top each fish serving evenly with salsa.

From:   Neris, neris@home.com
Posted By:   Neris, Via: Chile Head Mailing List
Post Date:   Fri, 3 Mar 2000