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Grilled Turbot With Tomato-Cilantro Salsa
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    Grilled Turbot With Tomato-Cilantro Salsa

  • Salsa:
  • 8 egg-shaped tomatoes, diced
  • 1/2 lg red onion, diced
  • 1 bunch cilantro, chopped
  • 1/4 cup lime juice
  • 2 tbsp vegetable oil
  • 2 canned chipotles en adobo, with sauce
  • 1/2 tsp ground cumin
    Fish:
  • 2 fillets Turbot, washed & dried
  • salt and pepper
  • Taco seasoning
  • This was tonight's dinner. Very quick to make. I made the salsa earlier in the day so the flavors would meld. I made the fish at the last moment on the George Foreman Grill. Came together beautifully.

    Preheat George Foreman Grill. While it is preheating, make salsa. Place tomatoes, red onion, cilantro in bowl. In smaller bowl, combine lime juice, vegetable oil, chipotles, and cumin. Mix well. Sprinkle tomato mixture with a bit of salt and pepper. Pour lime juice mixture over and mix well.

    For fish: Sprinkle fish with salt, pepper and a bit of Taco seasoning. Place on George Foreman Grill and cook until flaking, about 4 minutes. Remove and serve with chopped cilantro.

    From: RisaG
    Posted By: RisaG,radiorlg@yahoo.com. Via: Chile Head Mailing List
    Post Date: Wed, 15 Aug 2001

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