Grilled sea bass with fresh fruit salsa
Votes: 1
Time: 33 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Grilled Sea Bass with Fresh Fruit Salsa - A Step-by-Step Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 red snapper fillets (225g each)
- Juice of 2 limes
- 1 teaspoon chopped fresh ginger
- 1 teaspoon coarsely ground black pepper
- 3 tbsp. l. olive oil
- 1 and 1/4 cups tropical fruit salsa
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Recipes with similar ingredients: red snapper, lime juice, salsa sauce, ginger root
Cooking the dish according to the recipe:
- Preheat the grill.
Place the perch fillet in a shallow dish. In a small bowl, combine the lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let it rest for 15 minutes. - Grill the fish over medium heat until cooked through and opaque, about 4 minutes per side, depending on the size of the fillet. Serve topped with tropical fruit salsa.
Categories:
recipe / Grill, barbecue / Grilled fish / / Bobby Flay
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