5 from 1 vote
Grilled Fish with Brazilian Salsa Recipe
Grilled Fish with Brazilian Salsa
Prep Time
30 mins
Cook Time
15 mins
Rest time
35 mins
Total Time
1 hr 20 mins
 
Course: Main Course
Cuisine: Brazilian
Servings: 4 servings
Calories: 585 kcal
Author: Carol Kicinski
Ingredients
  • 1 large ripe tomato , seeded and diced
  • Kosher or fine sea salt
  • ½ large red onion , diced
  • 1 red or green bell pepper , seeded, deveined, and diced
  • 1 Fresno or jalapeño pepper , seeded, deveined, and finely minced – optional
  • ¼ cup coarsely chopped fresh cilantro , Italian parsley, or a combination of both
  • 4 tablespoons olive oil , divided
  • 4 tablespoons Marukan organic rice vinegar , divided
  • Black pepper
  • 1 garlic clove , peeled and thinly sliced
  • 2 (1- to 1½-pound) whole fish, such as snapper, trout, or branzini or 4 boneless skinless chicken breasts
Instructions
  1. Season the tomatoes with 1 teaspoon of salt, toss to combine, and transfer to a fine mesh sieve or colander and let sit for 15-20 minutes. Drain and discard any liquid.

  2. Combine the tomatoes with the onion, peppers, cilantro, 2 tablespoons vinegar, and 1 tablespoon oil. Season to taste with salt and pepper. Let sit at room temperature for 30 minutes or cover and refrigerate for up to 2 days. Let come to room temperature before serving.

  3. Combine the remaining oil with the garlic in a small saucepan. Heat over low heat for 2-3 minutes or until the garlic is barely starting to brown. Remove from the heat and stir in the remaining vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.

  4. Heat grill to medium heat (about 350 degrees) and brush the grates well with oil.

  5. If making with fish, cut deep slits into each side of the fish, brush with the basting sauce in the cavity and outside on both sides, and place on the grill. Leave the fish on the grill, basting occasionally, until you can easily remove it from the grates with no sticking, about 5 minutes. Flip and grill for another 3-5 minutes, basting occasionally. or until the fish is cooked through and can be easily removed from the grill. Can also be made on a grill pan on top of the stove on medium-high heat.

  6. If making with chicken thighs, brush the chicken with the basting sauce and grill about 5 minutes per side, basting frequently, or until the chicken is cooked through and reaches 165 degrees on an instant meat thermometer. Can also be made on a grill pan on top of the stove on medium-high heat.

Nutrition Facts
Grilled Fish with Brazilian Salsa
Amount Per Serving
Calories 585 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 5g25%
Cholesterol 227mg76%
Sodium 240mg10%
Potassium 1526mg44%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 92g184%
Vitamin A 1293IU26%
Vitamin C 48mg58%
Calcium 52mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.