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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 240.6
  • Total Fat: 8.4 g
  • Cholesterol: 130.3 mg
  • Sodium: 184.3 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 29.1 g

View full nutritional breakdown of Grilled Perch with Citrus Salsa calories by ingredient
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Grilled Perch with Citrus Salsa

Submitted by: CHEF_MEG
Grilled Perch with Citrus Salsa

Introduction

Citrus and cilantro dress up grilled fish. Citrus and cilantro dress up grilled fish.
Number of Servings: 4

Ingredients

    CILANTRO OIL
    1 cup cilantro leaves
    2 tablespoons olive oil
    1 jalapeno, seeds removed
    1/4 cup water

    CITRUS SALSA
    1 pink grapefruit
    1 orange
    2 limes
    pinch salt
    1 teaspoon chopped cilantro
    1/4 c salsa verde


    1 pound lean white fish (such as catfish or perch), cut into four fillets
    pinch salt
    pinch black pepper

Tips

Serve this with brown rice or whole-grain tortillas warmed on the grill, along with a salad or steamed vegetable.


Directions

Preheat an outdoor grill or grill pan to medium-high heat.

Meanwhile, prepare the cilantro sauce by pureeing all the ingredients in a blender until smooth. Transfer to a small bowl and set aside.

Segment the citrus fruit. Start by slicing off the rind and the pith (white part) with a knife. Once all the white pith is removed, hold the fruit over a medium bowl as you make V-shaped strokes with a small knife in between each membrane to remove the fruit. Squeeze the remaining membranes to release any leftover juice. Stir in the salt, cilantro, and salsa verde.

Brush the hot grill to clean the grates. Season the fish with salt and pepper. Grill for two to three minutes per side, until the fish flakes and becomes firm.


To serve, place 1/2 cup citrus salsa on a plate. Top with a piece of fish and drizzle on one tablespoon cilantro oil.






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Member Ratings For This Recipe



  • 8 of 8 people found this review helpful
    This is a really good addition to fixing any kind of fish on the grill, it is also good with boneless chicken breast. - 6/15/10

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  • 4 of 8 people found this review helpful
    sounds like something I'd like to try - 6/15/10

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  • Incredible!
    3 of 3 people found this review helpful
    I made my own salsa verde: with tomatillo remove papery husks and rinse well, place them in a saucepan, cover with water.Bring to a boil and simmer for 5 minutes. Put them in a blender with chilli peppers (serrano or jalapeņo), cilantro, onion and salt. [Or can be found in the Hispanic Department] - 8/3/12

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  • Very Good
    3 of 4 people found this review helpful
    Would also be good with grilled chicken breast, pork, and with almost any kind of fish. - 8/2/10

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  • 2 of 2 people found this review helpful
    Once again, the picture looks very appetizing. Too bad the ingredients in the recipe don't reflect the pictured items. I do see someone else posted another picture. That picture looks very unappetizing. *sigh* - 8/3/12

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  • 2 of 3 people found this review helpful
    I am going to try this receipe but
    what is Salsa Verde? - 9/10/11

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  • 2 of 2 people found this review helpful
    Delicious !
    And, so nutritious !
    Thanks ! - 5/22/11

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  • Incredible!
    1 of 1 people found this review helpful
    I luv this recipe, it sounds just perfect. - 1/30/13

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  • 1 of 3 people found this review helpful
    It's nice to see SP recommend using tofu & other non-animal sources of protein. Finally they are honing in on more healthful choices. - 8/2/12

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  • Incredible!
    1 of 1 people found this review helpful
    My husband and I loved this! The fruit was a surprise. We did use seasoned salt on the fish-used catfish because it was available--and will definitely make it again. Wow! - 7/2/11

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  • Good
    1 of 2 people found this review helpful
    Not a big perch fan, but does sound good. - 8/2/10

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  • I want my fish to be from the US and for the past year or more I refuse to buy fish raised and caught in other countries where their food laws are not up to US standards. Must stick to Lake Erie Perch or Walleye - when I can get them. - 2/9/14

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  • Very easy to prepare and delicious! - 5/18/13

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  • This recipe sounded so good but was kind of a disappointment. The cilantro sauce had way too much water, and was kind of bland. The salsa wasn't bad, but i'd break up the lime more next time instead of leaving it in larger pieces .each component of this recipe had a little something missing. - 4/16/13

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  • yum - 3/28/13

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  • I'm thinking that the salsa in the picture has mango, peach, red onion, red bell pepper, and cilantro. It's not citrus but it sounds good anyway. - 3/28/13

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  • great receipe - 2/19/13

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  • Everyone in family loved it & thought was best Subsituted the grapefruit 4 lemon juice, Lime juice 4 limes, omitted the orange & added reg. salsa from a jar b/c I didn't understand the salsa part I broiled/grilling instead I used my mini chopper from Tupperware has a pull string(cool huh) - 8/11/12

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  • Sounds great. I plan to try it this week-end, minus the jalapeno. - 8/3/12

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  • Too much like work. Can I use the segments you buy in a jar at the grocery? Can you buy Salsa Verde besides at a mexican food restaurant? Salsa Verde - green sauce! - 8/2/12

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  • I left out the Cilantro leaves, used everything else and liked it very much. - 8/2/12

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  • 0 of 1 people found this review helpful
    And the red ingredient in the photo but not in the ingredient list? Would that be tomato or bell pepper, or something else? Why is the Cilantro Sauce yellow instead of green? Where is the rich green salsa verde? - 8/2/12

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  • 0 of 1 people found this review helpful
    So Yummy - 5/31/12

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  • 0 of 1 people found this review helpful
    After seeing this recipe, I think I'm going to plant cilantro. The recipe sounds good and I'm going to try it. - 5/19/12

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  • 0 of 1 people found this review helpful
    Sounds very good can't wait t try it. - 5/17/12

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