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Grilled fish on plate with tomato salsa and salad greens.

Grilled Fish with Tomato Salsa

Contributor: Jill Silverman Hough

Daunted by the idea of grilling fish? Don’t be! Here’s everything you need to know for great grilled fish every time.

  • Author: Jill Hough
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Grilled
  • Cuisine: American

Ingredients

Scale
  • 1 and ¼ cups diced tomatoes
  • 2 Tbsp. chopped fresh cilantro
  • 2 cloves garlic, minced
  • 2 tsp. fresh lime juice, plus more to taste
  • 4 (5-6 oz.) white fish fillets, ideally a fattier kind (for example, sablefish, sturgeon, or Chilean sea bass), about 3/4-in. thick
  • 2 Tbsp. olive oil
  • ½ tsp. salt, plus more to taste
  • ½ tsp. pepper

Instructions

  1. In a medium bowl, combine the tomatoes, cilantro, garlic, and lime juice. Add salt and more lime juice to taste. Set aside.
  2. Prepare a grill for direct cooking over medium-high heat.
  3. Brush the fish with the olive oil and sprinkle with the salt and pepper.
  4. Lightly oil the grate and arrange the fish on top. Close the lid (for a gas grill) and cook until barely opaque throughout, about 4 minutes per side.
  5. Serve the fish with the salsa.