Grilled Perch with Citrus Salsa
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
Introduction
Citrus and cilantro dress up grilled fish. Citrus and cilantro dress up grilled fish.Number of Servings: 4
Ingredients
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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.
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.
Member Ratings For This Recipe
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JUDITHHAMM
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PATHRICIAH
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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MYRNA929
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TRICIAN13
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I_AM_EEVIE