Grilled Fish served on Chopped Tomato Salad
Makes 2 heaping servings
For the Grilled Fish:
- 2 6-ounces Filets of your favorite Fish (I recommend a dense filet 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 1⁄2-inch pieces
- 1⁄2 cup fresh local corn
- 1⁄4 teaspoon finely chopped Serrano pepper
- 1⁄2 teaspoon salt
- 1 pinch freshly ground Cayenne pepper
- 2 heaping teaspoon finely chopped fresh Cilantro
- 2 large handfuls fresh baby spinach
- 4 generous slices crusty country bread
- lemon wedges
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 (both sides) 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. (this is that mistake I made when I was 8!)
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.