Simply grilled white fish topped with a fresh tomato, onion, and cilantro salsa.
Fresh fish is grilled until the outside crisps and the interior stays moist, then topped with a bright, chunky salsa of ripe tomatoes, red onion, cilantro, and lime. The simplicity of the dish allows the quality of the fish to shine, while the fresh salsa adds a refreshing, zesty contrast.
Serves 2
Combine diced tomatoes, red onion, cilantro, juice of half the lime, and salt in a bowl. Let sit while you grill.
Pat fish dry. Season with salt on both sides.
Heat grill to medium-high. Grill fish 5–6 minutes per side until cooked through and flaky.
Place fish on a plate. Spoon salsa over top. Serve with lime wedges and steamed rice.
The freshest fish makes the biggest difference in this simple dish.
Don't move the fish while it's grilling; let it develop a crust.
Make the salsa just before grilling so the tomatoes stay fresh and crisp.
Add diced cucumber and avocado to the salsa
Top with toasted coconut flakes for texture
Use mango instead of tomato for a sweeter salsa
Salsa keeps refrigerated up to 1 day. Fish is best served immediately.
Grilled fish is fundamental to Marshallese cooking. Fresh, minimal preparations celebrate the excellence of local catches.
Pan-sear in a hot skillet with a touch of oil, 4 minutes per side, or bake at 200°C for 12–15 minutes.
It should be opaque throughout and flake easily with a fork. An internal temperature of 63°C is safe.
Per serving (220g / 7.8 oz) · 2 servings total
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