Ingredients with Measurements:
- 4 fish fillets (such as salmon or tilapia)
- 1 red bell pepper, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and pepper to make the dressing for the relish.
3. In a separate bowl, combine diced red bell pepper, chopped cilantro, and diced red onion.
4. Pour the dressing over the pepper-cilantro mixture and toss to coat.
5. Place fish fillets on the grill and cook for 3-4 minutes per side, or until cooked through.
6. Serve fish hot with a generous spoonful of the red pepper-cilantro relish on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan set to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 12g
- Carbohydrates: 8g
- Protein: 28g
Substitutions for ingredients:
- Any type of fish fillet can be used in place of salmon or tilapia.
- White wine vinegar can be used in place of red wine vinegar.
- Maple syrup can be used in place of honey.
Variations:
- Add diced jalapeno for a spicy kick.
- Use parsley or basil in place of cilantro.
- Add diced avocado to the relish for a creamy texture.
Tips and tricks:
- Make sure the grill or grill pan is well-oiled to prevent sticking.
- Use a fish spatula to flip the fillets without breaking them.
- Allow the fish to rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store leftover fish and relish separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat fish in the microwave or oven until warmed through.
- Serve relish cold or at room temperature.
Presentation ideas:
- Serve fish on a bed of greens for a colorful presentation.
- Garnish with additional cilantro leaves.
Garnishes:
- Additional cilantro leaves
- Lemon wedges
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the fish is sticking to the grill or grill pan, make sure it is well-oiled and try using a fish spatula to gently lift the fillets.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Grilled fish is a popular dish in many cultures, including Mediterranean and Caribbean cuisine.
Flavor profiles:
- The red pepper-cilantro relish adds a sweet and tangy flavor to the grilled fish.
Serving suggestions:
- Serve with a glass of white wine or a cold beer.
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