Best 8 Grilled Fish With Salsa And An Avocado Sauce Recipes

GRILLED SALMON WITH AVOCADO SALSA RECIPE BY TASTY

Steps:

• In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
• Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
• In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
• Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
• Enjoy!

GRILLED AVOCADO WITH SALSA

Steps:

• Preheat a grill on medium heat to 425 degrees F.
• Brush the inside of the avocado halves with the olive oil. Place the avocado halves cut-side down on the grill for 1 minute and 30 seconds. Turn the avocado halves 90 degrees to get cross grill marks and cook for another 1 minute and 30 seconds.
• Remove from the grill and season with salt and pepper. Put about 1 heaping tablespoon of salsa into the center well of each avocado half. Garnish with hot sauce and serve.

FISH WITH GRILLED FRUIT SALSA

Steps:

• Preheat grill to medium-high heat. Rub each piece lightly with canola oil.
• Rub grates of the grill with a canola oiled paper towel. Place poblano pepper on grill and grill until blackened. Remove from grill and place in a paper or resealable plastic bag to rest. When pepper is cool enough to handle, peel off blackened skin. Remove the stem and scoop out the seeds. Chop only half of the pepper and place in a large bowl. Reserve the other half for another use or discard.
• Arrange fruit on grill and let cook 2 to 3 minutes, turn over, and cook an additional 2 to 3 minutes. Remove from grill to a cutting board and let cool. When fruit is cool, chop into 1/2-inch pieces and add to the bowl with chopped poblano pepper.
• In a medium bowl, combine the minced serrano pepper, cilantro, lime zest and juice, agave syrup, lemon juice, cayenne, cinnamon and salt. Mix well and pour over the grilled fruit. Gently stir to combine, cover and refrigerate for 30 minutes. Serve on top of fish.
• Fish: Preheat grill or steel drum to medium-high. Rub the grill with a canola oiled paper towel. Salt and pepper both sides of fish. Gently place fish on grill or steel drum, cook for 3 minutes, carefully turn over and cook for 2 minutes more. Remove from heat to a cutting board, cover and let rest for 2 minutes. Cut into serving size pieces, if desired, and serve immediately with fruit salsa.

GRILLED PACIFIC HALIBUT WITH MANGO SALSA

Steps:

• Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
• Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
• Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
• Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.

GRILLED FISH TACOS WITH AVOCADO SAUCE

Steps:

• Rinse fish and pat dry; cut into four equal portions.
• Mix 4 teaspoons chipotle powder, cumin, onion powder, garlic powder, salt, and pepper in a bowl. Dredge fish in the mixture, patting and dusting for even coverage. Refrigerate for 30 minutes.
• Meanwhile, mash avocado in another bowl. Add sour cream, cilantro, and remaining chili powder, and mix until smooth.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat the inside of a grill basket with nonstick spray and place fish inside the basket.
• Place the basket on the preheated grill and cook until fish flakes easily with a fork, 3 to 5 minutes per side. Remove from the grill and transfer fish to a plate. Break into bite-sized pieces.
• Serve fish on warmed tortillas topped with shredded cabbage and a dollop of the avocado sauce. Plate with lime wedges.

GRILLED FISH WITH SALSA VERDE

Steps:

• To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.
• Prepare a hot grill. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil. Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork. Remove from the heat and serve with the salsa verde.

GRILLED FISH WITH CHUNKY AVOCADO SALSA

Steps:

• Halve and stone the avocado and use a teaspoon to scoop chunks of the flesh into a bowl. Gently mix all the other ingredients, except the fish, in with the avocado, then set aside.
• Heat a griddle pan until very hot. Season the fish with pepper, and salt if you want, then drizzle with a little olive oil. Griddle the fillets for 2-3 mins on each side until charred and cooked through. Serve with the avocado salad.

GRILLED MAHI-MAHI WITH AVOCADO-MELON SALSA

Steps:

• Oil grill rack. Prepare barbecue (medium-high heat). Toss first 6 ingredients in medium bowl to blend. Season salsa generously with salt and pepper.
• Brush fish with 1 tablespoon oil. Spread seasoning in dish. Dredge fish in seasoning, turning to coat. Grill fish until just opaque in center, about 4 minutes per side. Serve with salsa.