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Mahimahi with Tequila Tomato Salsa
1 Cup chopped tomato
1/2 Cup chopped tomatillo
1/2 Cup tequila
1/3 Cup chopped green onions
1/4 Cup white wine vinegar
1 Tablespoon olive oil
1/4 Teaspoon salt
1/8 Teaspoon pepper
1 garlic clove -- minced
6 (6-ounce) mahimahi or other firm white fish fillets (about 1 inch thick)
Combine first 9 ingredients in a small bowl; stir tomato salsa well.
Prepare grill or broiler. Place fish on grill rack or broiler pan coated with cooking spray, and cook 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with tomato salsa.
Serving Size: 1 fillet and 1/3 cup salsa