Ingredients with Measurements:
- 4 fish fillets (such as salmon or tilapia)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups diced tomatoes
- 1/4 cup chopped fresh basil
- 1/4 cup chopped red onion
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush fish fillets with olive oil and season with salt and pepper.
3. Grill fish for 3-4 minutes per side or until cooked through.
4. In a mixing bowl, combine diced tomatoes, chopped basil, chopped red onion, balsamic vinegar, and olive oil. Season with salt and pepper to taste.
5. Serve grilled fish with tomato-basil salsa on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 8 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 8g
- Protein: 28g
Substitutions for ingredients:
- Any type of fish fillet can be used.
- Red wine vinegar can be substituted for balsamic vinegar.
- Green onion can be substituted for red onion.
Variations:
- Add diced avocado to the tomato-basil salsa.
- Use cilantro instead of basil for a different flavor profile.
- Serve fish with a side of rice or quinoa.
Tips and tricks:
- Make sure the grill or grill pan is preheated before adding the fish.
- Use a fish spatula to flip the fish fillets without breaking them.
- Let the fish rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store leftover fish and salsa 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 salsa cold or at room temperature.
Presentation ideas:
- Serve grilled fish on a bed of greens for a colorful presentation.
- Garnish with additional chopped basil or cilantro.
Garnishes:
- Chopped basil or cilantro
- Lemon or lime wedges
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Sparkling water with a splash of lime juice
Suggested side dishes:
- Rice or quinoa
- Grilled vegetables, such as zucchini or bell peppers
Troubleshooting advice:
- If the fish sticks to the grill or grill pan, it may not be cooked enough on that side. Wait a few more minutes before attempting to flip it again.
- If the salsa is too acidic, add a pinch of sugar to balance it out.
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:
- Grilling fish is a popular cooking method in many cultures, including Mediterranean and Asian cuisines.
Flavor profiles:
- The tomato-basil salsa adds a fresh and tangy flavor to the grilled fish.
Serving suggestions:
- Serve grilled fish with a side of rice or quinoa and a green salad for a complete meal.
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