Grilled Perch with Citrus Salsa

Grilled Perch with Citrus Salsa

4.1 of 5 (50)
member ratings
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


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


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

    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


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


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.

Member Ratings For This Recipe

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    9 of 9 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 4 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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    4 of 8 people found this review helpful
    sounds like something I'd like to try - 6/15/10

  • no profile photo

    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