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Grilled Fish served on Chopped Tomato Salad

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The flavor of freshly caught grilled fish served on a heaping scoop of perfectly ripe chopped tomato salad made from locally grown produce is one of the dishes I look forward to most when I want to kick back and eat something super fresh.

This recipe, especially when you can use a locally caught Striped Bass, or “Rockfish” if you’re in Maryland, is the perfect way to enjoy beefsteak tomatoes.

As a kid during weekends spent down at the shore, it was my job to clean the fish, until I graduated to the grill. I’ll never forget grilling my first fish. I am quite sure I flipped that thing for at least 10 minutes, but the first bite was just as delicious then as it is when I make it today.

Instructions:
  • Before turning on the grill, place a well-seasoned large cast iron cooking plate in the center of the grilling grates.
  • If you don’t have this or a fish plank, just use foil to cover the grates.
  • Heat the grill to medium heat for at least 4 minutes with the lid closed until it reaches 350 F.
  • As the grill is heating up, prepare Chopped Tomato Salad.
  • In a large bowl combine the tomatoes, corn, Serrano pepper, salt, cayenne pepper, and cilantro and mix until well combined and set the salad aside to rest.
  • Once the grill is hot, place the fish filets on a clean plate and rub them (bothsides) with the olive oil and salt.
  • Place the filets on the cast iron (or foil) and cook them for 12 minutes with the lid closed or until the flesh is light, flaky and opaque.
  • The trick is to leave it alone.
  • Do not turn the fish; cooking it on one side is enough.
  • To assemble, evenly divide up the baby spinach between two plates.
  • Place the filet on top and cover it with the Chopped Tomato Salad.
  • Serve immediately with crusty bread slices and a few lemon wedges.
Ingredients:
  • For the Grilled Fish:
  • 2 6-ounce filets of your favorite fish such as a Rockfish, Red Snapper, or Salmon
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • For the Chopped Tomato Salad:
  • 2 large locally grown Beefsteak tomatoes, cored and chopped into ½-inch pieces
  • ½ cup fresh local corn
  • ¼ teaspoon finely chopped Serrano pepper
  • ½ teaspoon salt
  • 1 pinch freshly ground Cayenne pepper
  • 2 heaping teaspoons finely chopped fresh Cilantro
  • 2 large handfuls fresh baby spinach
  • 4 generous slices crusty country bread
  • lemon wedges
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