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Berry Salsa Topped Grilled Fish Steaks
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    Berry Salsa Topped Grilled Fish Steaks

  • 2 Roma tomatoes, diced
  • 1 cup diced European cucumber (skin on)
  • 1/2 cup thinly sliced green onion
  • 1 cup diced strawberries
  • 1 cup whole raspberries
  • 1/2 cup blueberries (optional)
  • 1 jalapeņo pepper, seeded, minced
  • 1/4 cup chopped fresh cilantro
  • 1 tsp. salt
  • 1/8 tsp. black pepper
  • 2 tbsp. white balsamic vinegar
  • 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

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